For
the marinade:
- 1 cup (200 ml) curd
- 1 tsp (5 g) salt
- 1 tsp
(5 g) chilli powder
- 1 tsp (5 g) pepper powder
- 2 tsp
(10 g) ginger-garlic paste
- 2 tsp (10 g) garam masala powder
- 1/2 tsp (2 ml) tandoori colour
For the gravy:
- 150 g butter
- 100 g cashewnuts, powdered
- 600 g
tomatoes, blanched, peeled and pureed
- 1/2 cup (120 ml)
tomato ketchup
- 4 tbs (60 ml) chilli sauce
- 1/2 tsp (2
ml) tandoori colour
- 20 g dry kasuri methi leaves
- 1/2
tsp salt
- chilli powder to taste (optional)
- 100 ml
fresh cream
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MIX all ingredients for the
marinade and apply to the chicken. Keep aside for two hours.
Cook in its own marination, without adding water, till almost
dry. Skewer the chicken pieces and burn on a gas flame. When
cool, shred into bits and add to the gravy.
To prepare the gravy:
- Heat butter (do not
let it burn), add cashewnut powder, and fry till light golden.
Immediately add tomato puree, tomato ketchup and chilli sauce.
Cook for five minutes. Add shredded chicken, the remaining
chicken marinade if any, chilli sauce, tandoori colour and
kasuri methi. Add chilli powder, if required. Simmer for five
minutes. Add cream and check seasoning Cook for four minutes
and serve.
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