| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Curd; (200 ml) |
| 1 |
ts |
Salt; (5 g) |
| 1 |
ts |
Chilli powder; (5 g) |
| 1 |
ts |
Pepper powder; (5 g) |
| 2 |
ts |
Ginger-garlic paste; (10 g) |
| 2 |
ts |
Garam masala powder; (10 g) |
| 1/2 |
ts |
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 |
tb |
Chilli sauce; (60 ml) |
| 1/2 |
ts |
Tandoori colour; (2 ml) |
| 20 |
g |
Dry kasuri methi leaves |
| 1/2 |
ts |
Salt |
|
|
Chilli powder to taste; (optional) |
| 100 |
ml |
Fresh cream |
INSTRUCTIONS
FOR THE MARINADE
FOR THE GRAVY
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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