| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Femina, Femina1, Meat | 4 | Servings | |
INGREDIENTS
| 1 | c | Curd, 200 ml |
| 1 | t | Salt, 5 g |
| 1 | t | Chilli powder, 5 g |
| 1 | t | Pepper powder, 5 g |
| 2 | t | Ginger-garlic paste, 10 g |
| 2 | t | Garam masala powder, 10 g |
| 1/2 | t | Tandoori colour, 2 ml |
| 150 | g | Butter |
| 100 | g | Cashewnuts, powdered |
| 600 | g | Tomatoes, blanched peeled |
| and pureed | ||
| 1/2 | c | Tomato ketchup, 120 ml |
| 4 | T | Chilli sauce, 60 ml |
| 1/2 | t | Tandoori colour, 2 ml |
| 20 | g | Dry kasuri methi leaves |
| 1/2 | t | Salt |
| Chilli powder to taste | ||
| optional | ||
| 100 | Fresh cream |
INSTRUCTIONS
MIX all ingredients for the marinade and apply to the chicken. Keep aside for two hours. Cook in its own marination, without adding water, till almost dry. Skewer the chicken pieces and burn on a gas flame. When cool, shred into bits and add to the gravy. To prepare the gravy: Heat butter (do not let it burn), add cashewnut powder, and fry till light golden. Immediately add tomato puree, tomato ketchup and chilli sauce. Cook for five minutes. Add shredded chicken, the remaining chicken marinade if any, chilli sauce, tandoori colour and kasuri methi. Add chilli powder, if required. Simmer for five minutes. Add cream and check seasoning Cook for four minutes and serve. Converted by MC_Buster. NOTES : Boneless chicken in a rich gravy of cashewnut paste and butter Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 320
Calories From Fat: 270
Total Fat: 30.7g
Cholesterol: 83.2mg
Sodium: 1210.3mg
Potassium: 340.8mg
Carbohydrates: 8.4g
Fiber: 1.5g
Sugar: 4.3g
Protein: 5.2g