Ingredients :
- 1.3 kg chicken cut into medium pieces
- 1 tsp red chilli powder
- 3 tbsp lime juice
- Salt to taste
For Marination :
- 100 gms yoghurt
- 100 gms cream
- 2½ tsp garlic paste
- 2½ tsp ginger paste
- 1 tsp cumin powder
- 1 tsp saffron
- 1 tsp garam masala powder
- 1- 2 drops orange colour (optional)
- 8 tbsp refined oil
For Gravy :
- 200 gms butter
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 500 gms tomato pulp
- 5 tsp cashew nut paste
- 1 tbsp ginger chopped
- 4 green chillies deseed & chopped
- 1 tsp deghi mirch or paprika (for colour)
- 150 ml cream
- 2 tbsp coriander leaf (for garnish)
Method :
- Make deep pricks on each chicken piece
- Take a large bowl add lime juice, red chilli, salt & put the chicken in it & rub all over the pieces well, keep aside for 15-20 mins
- In another large bowl, whisk yoghurt & add all the remaining ingredients rub well into the chicken pieces , keep aside for 3-4 hrs
- Heat oil in a pan add chicken cook on medium heat until both sides turn golden brown
- Drain the chicken from the pan & keep aside
- In a pan melt half the quantity butter, add ginger & garlic paste stir over medium heat for 2 min
- Add tomato pulp a bit salt & water (1¼ cup) cover & simmer for 5-8 mins
- Remove from heat & keep aside
- Melt the remaining butter in a pan , add chopped ginger , green chilli sauté over medium heat for a min
- Add cashew nut paste stir fry until col changes light brown
- Add deghi mirch or paprika powder & stir
- Then add the tomato pulp bring it to a boil & add the fried chicken pieces & simmer for 8-10mins
- Last of all add the cream & garnish it with chopped coriander & cream
- Serve with naan, roti or steamed rice
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