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Ingredients
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Quantity
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Part A:
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Chicken breast – boneless skinless
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2 pounds
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Yogurt
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¼ cup
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Minced ginger
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3 tsp
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Crushed garlic
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2 tsp
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White pepper
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¼ tsp
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Cumin powder
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¼ tsp
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Mace
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¼ tsp
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Nutmeg
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¼ tsp
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Green cardamom powder
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¼ tsp
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Chilli powder
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¼ tsp
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Turmeric
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¼ tsp
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Lemon juice
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3 tbsp
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Vegetable oil
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4 tbsp
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Melted margarine (for basting)
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Part B:
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Tomato paste
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5 ounces
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Tomato puree
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10 ounces
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Ginger paste
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2 tsp
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Garlic paste
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2 tsp
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Green chillies
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2 tsp
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Red chilli powder
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1 tbsp
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Cloves
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2 tsp
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Cardamoms
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8 green
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Salt
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to taste
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Butter
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3 tbsp
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Cream
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2/3 cup
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Fenugreek
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1 tsp
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Ginger – julienne
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2 tsp
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Honey
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to taste
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Whisk all of the ingredients in Part A together in a large bowl.
Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the
refrigerator.
Preheat oven to 350F.
Bake the chicken for 8 minutes, basting with margarine twice.
Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green
chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately
4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili
powder, cloves, cardamoms, and salt.
Cook over low heat until reduced to a thick sauce. Strain through
a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes
sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve
with the chicken.
