Today I am trying a very famous restaurant dish in India. It is a rich, creamy and mildly spicy dish. There are different ways to do it. Today I choose to go traditional. So be prepared to spend a lot of time in the kitchen. But the result will always get you applause.
Ingredients
Chicken- 500 gms medium pieces
Salt as required
Butter- 3 tbsp
Oil- 1 tbsp
Ginger garlic paste- 1 tbsp
Garam masala- 1 tsp
Red chilly powder- 1 tbsp+ 1 tsp
Lemon- 1 no
Curd- 1/2 cup
Tomato puree- 1/2 cup
Black Pepper- 1 tsp
Cinnamon- 1/2 inch
Cardamom- 4 nos
Cinnamon- 1/2 inch
Cardamom- 4 nos
Cloves- 6 nos
Anise- 1 no
Water- 1/2 cup
Kasuri methi- 1 tsp
MethodWater- 1/2 cup
Kasuri methi- 1 tsp
There is a two step marination process. First marinate chicken with lemon juice, salt and 1 tbsp chilly powder. Hang curd for removing excess water. If chicken pieces are very large make incersions before applying marination.
Place the chicken pieces on an oven tray. Pre-heat the oven for 400 degree Fahrenheit. Cook the chicken for 10 to 12 mins. Remove from the oven , brush it with 1 tbsp butter and keep it again in the oven for 3 more mins.
Heat 2 tbsp butter in a pan and add whole spices. Lightly roast it.
Add 1/2 tbsp of ginger garlic paste.
Wait for a minute or two. Add 1 tsp red chilly powder and salt
When the gravy starts to boil add Kasuri methi.
Add the chicken pieces. Add when it starts boiling remove from the flame
Add half cup fresh cream.
Serve it hot with some butter nans... Yummyyyyyyy :)
- I used a standard 250 ml measuring cup.
- Oven temperature may vary, Your chicken is ready when the sides starts turning black.
- Recipe courtesy: http://www.sanjeevkapoor.com
- You can prepare tandoori chicken & sauce earlier and keep in refrigerator and combine juz before serving.