Ingredients
- Chicken (cubed)-300 gms
For Marination
- Coriander powder-1 tsp
- Tandoori masala Powder-1 tsp
- Kashmiri chilli powder-1 tsp (or to taste)
- Coriander leaves(chopped)-1 tbsp
- Yogurt-1 1/2 tbsp
- Salt to taste
- Butter/Ghee- 2 tsp
For the sauce
- Onion( sliced)-2 large
- Ginger (chopped)-1″ piece
- Garlic (chopped)-2 cloves
- Tomato (sliced)- 1 medium
- Cashew nuts- 5 to 6 nos
- Turmeric powder-1/2 tsp
- Coriander powder-1 tsp
- Kashmiri chili powder-1 1/2 to 2 tsp( or use 1tsp paprika and 1/2 tsp chili powder)
- Tandoori masala powder-1/2 tsp
- Cardamom powder-1/4 tsp
- Water- as required
- Fresh cream-1/2 cup
- Garam masala powder– 1/2 to 3/4 tsp
- Nutmeg powder-1 pinch
- Fennel seeds (powdered)-1/2 tsp
- Coriander leaves ( chopped)- 2 tbsp(optional)
- Butter/Ghee
- Salt to taste
- Dried Fenugreek leaves( Kasuri methi)– 1 large pinch (optional)
Method
- Combine the chicken pieces with all the ingredients for marination and refrigerate for about an hour.
- Preheat oven to 180 deg C.Arrange the chicken pieces onto a baking tray and bake for about 20 minutes ,turning sides once in between.Keep aside.
- To prepare the sauce,heat butter in a pan and saute the onion until golden brown. Add chopped ginger and garlic.Fry for a minute and keep aside to cool slightly.
- In a blender combine this onion along with tomato,cashew nuts,turmeric powder,coriander powder,kashmiri chili powder,tandoori masala powder and cardamom powder.Blend until smooth.
- Heat butter in a heavy bottomed pan and add the ground masala paste and salt to taste.Cook until oil separates.
- Add required amount of water( approx 1 cup) and bring it to a boil.
- Reduce the flame to low and add cream and mix well.
- Now add baked chicken pieces,garam masala ,nutmeg powder,fennel powder ( add dried fenugreek leavesif using at this point)and mix well.Cover and cook for few minutes.
- Switch off the stove add 1 tsp butter (optional ) and garnish with coriander leaves.
Serve with naan or cumin rice.ENJOY!!
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