Ingredients:
Chicken and Marinade:
- Boneless chicken - 500g
- Salt - 1 tsp
- Red chilli powder - 1 tsp
- Tandoori Masala - 1 tsp
- Cumin powder - 0.5 tsp
- Coriander powder - 0.5 tsp
- Yogurt - 4 tbsp
- Lemon - Few drops
Sauce:
- Butter - 0.5 cup
- Cumin seeds - 1 tsp
- Onion - 1 chopped
- Garlic - 4 cloves
- Chopped ginger - 1 tbsp
- Tomatoes - 2 quartered
- Vegetable oil - 3 tbsp
Finishing:
- Bay leaves - 2
- Green cardamom pods - 2
- Cloves - 3
- Tomato paste - 1 tbsp
- Salt - 1 — 1.5 tsp
- Haldi (turmeric powder) - 0.5 tsp
- Red chilli powder - 0.5 tsp
- Amchur (mango powder) - 0.5 tsp
- Brown sugar - 1 tsp
- Ground cinnamon - 0.5 tsp
- Whipped cream - 0.5 cup
- A pinch of Kasoori Methi (ground fenugreek leaves)
- Black pepper - 0.5 tsp
- Garam Masala - 0.5 tsp
- Coriander leaves, to garnish
Method:
- Mix chicken and marinade ingredients in a bowl.
- Cover it with cling film and store in fridge for an hour.
- Fry cumin seeds in melted butter in a large saucepan for one minute.
- Add onion, ginger and garlic and fry some more for 5-6 minutes.
- Remove onion from butter then puree
- Add tomatoes to the saucepan and sauté for 2-3 minutes
- Remove sautéed tomatoes and puree
- Add vegetable oil to saucepan and turn heat to high
- Add bay leaves, cardamom and cloves
- Fry chicken and marinade for 5-6 minutes till it turns white
- Add onion and tomato purees and tomato paste to the saucepan
- Let chicken simmer on low heat till fully cooked
- Add salt, red chilli powder, Haldi (turmeric powder), brown sugar, Amchur (mango powder) and ground cinnamon
- Simmer for 15 minutes
- Add whipped cream
- Lastly add Kasoori Methi, Garam Masala and black pepper
- Garnish with coriander leaves
- Serve with Naan or freshly cooked Basmati Rice
