|
Ingredients
|
Quantity
|
|
Chicken thighs or breast – skinless boneless
|
6
|
|
Salt
|
to taste
|
|
Red chilli powder
|
1 tsp
|
|
Lemon juice
|
4 tbsp up to 6
|
|
Butter for basting
|
1 tbsp
|
|
For the
marinade:
|
|
|
Yogurt
|
8 tbsp
|
|
Heavy cream (optional)
|
2 tbsp
|
|
Ginger paste
|
2 tsp
|
|
Garlic paste
|
2 tsp
|
|
Cumin powder
|
1 tsp
|
|
Garam masala / curry powder
|
2 tsp
|
|
Saffron (optional)
|
¼ tsp
|
|
Red and orange food color
|
2 drops
|
|
For the
gravy:
|
|
|
Tomatoes – chopped fine
|
2
|
|
Onions – chopped fine
|
1 medium
|
|
Ginger garlic paste
|
1 tsp
|
|
Oil
|
2 tbsp
|
|
Cumin powder
|
½ tsp
|
|
Coriander powder
|
½ tsp
|
|
Sugar
|
½ tsp
|
|
Salt
|
½ tsp
|
|
Milk
|
¼ cup
|
Make deep incisions in the chicken with a knife, approximately 2
to 3 inches apart. Make a paste of the salt, red chili powder and lemon juice
and rub over the chicken evenly. Keep aside for 15 minutes. Wash hands
immediately.
Whisk the yogurt in a large bowl, add the remaining ingredients
and mix well. Rub the chicken with this mixture. Keep aside for 20 minutes to
an hour. Preheat oven to 350F. Skewer the chicken on a skewer. Keep a tray
underneath to collect the drippings. Bake in the oven for 20 to 35 minutes.
Remove the chicken and baste with butter. Grill on a hot grill for
another 10 minutes till golden brown. This step is optional, but will
definitely flavor the dish.
For the
gravy:
Heat the oil, when hot add the ginger garlic paste and sauté till
golden brown.
Add the onions; sauté till golden brown in color on medium high.
It is the caramelization of the onions that brings the rich soft aroma and
flavor to the dish.
Add the tomatoes and keep saluting till the oil starts to
separate. This should take another 5-8 minutes.
Add the cumin and coriander powders. Sauté for a few seconds. Indian
food can be enjoyed as much during the cooking process as during mealtime
itself. The aroma from cooking spices, herbs, onions, ginger, garlic, and
chilies creates an aroma that tantalizes the taste buds.
Now add the cooked chicken pieces. Saute for a few more minutes.
Tired of saluting...That 's the trick to make your recipe turn out great. So
don't quit now.
Add the salt and sugar, increase the heat and slowly stir in the
milk, stirring constantly. Let the chicken simmer on low for another 5-9
minutes. Garnish with Chopped cilantro leaves and fried cashews.
Serve on a bed of plain rice.
