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Ingredients
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Quantity
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|
Grilled
marinated chicken:
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Plain yogurt
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1 cup
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Mustard oil
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½ cup
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Ginger –garlic paste
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½ cup
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Red chilli paste
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3 ½ paste
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Cumin powder
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1 ½ tbsp
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Ground coriander
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1 ½ tbsp
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Black salt
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1 tsp
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Black salt
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2 tbsp
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Boneless chicken breast – cut bite-sized
pieces
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1 pounds
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Salt
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to taste
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Light cream
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½ cup
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Dried fenugreek leaves
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1 tsp
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Or
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Ground fenugreek
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½ tsp
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Masala
sauce:
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Onion – chopped
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¾ cup
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Ghee (clarified butter)
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¼ cup
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Cumin powder
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2 tsp
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Ground red chilli
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2 tsp
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Ground coriander
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2 tsp
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Ginger paste
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3 ½ tbsp
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Garlic paste
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3 ½ tbsp
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Red chilli paste
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2 tsp
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Cashew paste
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3 ½ tbsp
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Tomato puree
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¾ cup
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In a large, heavy, non-reactive skillet or saucepan, heat the
clarified butter over medium-low heat and sauté the ground cinnamon, cloves,
and cardamom pods to release their flavor. Add the cumin seeds and onion and
sauté until the onion is golden, 10 to 15 minutes.
Add salt, 2 cups of water, and rice to the skillet, tightly cover,
and bring to a boil. Reduce heat and simmer until rice is tender, about 25
minutes. About 5 minutes before the rice is done, add the ground chilli, green
beans, carrots, and peas and cook for 5 minutes. Garnish with cilantro.
For the
sauce:
Sauté the onions in 2 tablespoons of the clarified butter over
medium-low heat until light golden brown. Add cumin, ground red chili and
coriander and mix it thoroughly. At any point, you may add more clarified
butter if the sauce becomes too thick, but be cautious, because this recipe can
easily become extremely rich.
Add the ginger paste and garlic paste and cook for a few minutes.
Add the red chilli paste and cook for a few additional minutes, then the cashew
paste and tomato puree. Cook over low heat, stirring, until thick. Set aside or
refrigerate until ready to add chicken.
For the
chicken: Mix the first
7 ingredients plus 1 1/3 tablespoons of the garam masala powder, add chicken,
and marinate for 6 to 8 hours.
Preheat a charcoal grill and cook the marinated chicken on
skewers, turning periodically, until almost cooked through, about 10 to 15
minutes depending on the heat of your grill.
