Ingredient:
700 gm raw chicken
For theMarinade:
1 tsp red chilli powder
1 tsp ginger and garlic paste
Salt to taste
½ kg curd
For theGravy:
175 gm white butter
½ tsp black cumin seeds
½ kg tomato, pureed
½ tsp sugar
1 tsp red chilli powder
Salt to taste
100 gm fresh cream
4 green chillies, sliced
½ tsp fenugreek leaves, crushed
Method:
For marinating the chicken In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd. Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours. Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.
For the chicken gravy Heat half the quantity of white butter in pan. Pour in the tomato puree, and saute for 2-3 minutes. Add cumin seeds, sugar, red chilli powder and salt. Mix well. Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook. Cook till chicken is done. Serve hot.
700 gm raw chicken
For theMarinade:
1 tsp red chilli powder
1 tsp ginger and garlic paste
Salt to taste
½ kg curd
For theGravy:
175 gm white butter
½ tsp black cumin seeds
½ kg tomato, pureed
½ tsp sugar
1 tsp red chilli powder
Salt to taste
100 gm fresh cream
4 green chillies, sliced
½ tsp fenugreek leaves, crushed
Method:
For marinating the chicken In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd. Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours. Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.
For the chicken gravy Heat half the quantity of white butter in pan. Pour in the tomato puree, and saute for 2-3 minutes. Add cumin seeds, sugar, red chilli powder and salt. Mix well. Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook. Cook till chicken is done. Serve hot.
