|
Ingredients
|
Quantity
|
|
Marinate
for 1 hour:
|
|
|
Chicken – boneless, skinless
|
2 ½ pounds
|
|
Ginger and garlic paste
|
2 tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Chilli powder
|
½ tsp
|
|
Coriander powder
|
1 tsp
|
|
Garam masala
|
1 tsp
|
|
Cumin powder
|
½ tsp
|
|
Salt
|
to
taste
|
|
Yogurt
|
½ cup
|
|
For the
gravy:
|
|
|
Onion chopped
|
1
|
|
Tomato puree
|
2 tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Coriander powder
|
2 tsp
|
|
Chili powder
|
1 ½ tsp
|
|
Ginger and garlic paste
|
1 tsp
|
|
Salt
|
to taste
|
|
Oil
|
3 tsp
|
|
Garam masala powder
|
½ tsp
|
|
Coriander leaves finely chopped
|
for garnish
|
|
Cream optional for garnish
|
1 tsp
|
After one hour put this on skewers and grill till cooked. Or u can
put it on a pan and let the flame be low or even bake it till done.
Heat oil in a vessel, fry onions and add ginger and garlic paste.
Let it fry well till the oil separates.
Then add all the powdered masala, and the tomato puree, salt to
taste add a little water and let the gravy thicken.
Then add the chicken pieces and cook for a while, finally when the
gravy is thick, remove from fire, serve in a dish and garnish with coriander
leaves, and cream (optional).
