Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Course: main | Servings: 4
Difficulty level: easy
Ingredients
For the marinade
- 67 g Curd (dahi)
- 13 ml Sunflower oil
- 16 g Ginger-garlic paste
- 13 g Lemon (nimbu)
- 5 g Dried chillies, powdered
- 3 g Garam Masala
- 5 g Salt
- 480 g Chicken, boneless
For the gravy
- 20 ml Cow Ghee
- 53 g Onion, finely chopped
- 213 g Tomato puree
- 13 g Ginger-garlic paste
- 1 g Turmeric / haldi
- 5 g Dried chillies, kashmiri, powdered
- 5 g Salt
- 8 g Sugar
- 53 ml Cream, fresh
- 27 g Cashewnut, powdered
- 3 g Kasuri methi, crushed
For serving
- 20 g Butter
- 3 g Green chillies, julienned
- 3 g Ginger, fresh, julienned
- 2 g Dried chillies, kashmiri, powdered
Instructions:
For the marinade
- In a large bowl, add the yogurt, oil, ginger-garlic paste, salt, chilli powder and lemon juice. Mix well.
- Add the chicken pieces and toss to coat the chicken in the marinade.
- Put marinade in refrigerator for 6-8 hours
Cooking the chicken
- Remove the marinated chicken from the refrigerator. Preheat oven to 200C
- Roast chicken in oven at 200C for 12-15 minutes, until it is just slightly undercooked
For the gravy
- Heat ghee in a pan. Add chopped onion and cook until slightly caramelized
- Add tomato puree and ginger-garlic paste and cook on medium flame for 2-3 minutes
- Add turmeric, kashmiri chilli powder, salt and sugar and continue cooking until the oil separates
- Add the partly cooked chicken, creamm cashew powder and dried fenugreek (methi) leaves and turn the heat to high. Once the gravy starts bubbling, reduce heat to low and cook for 4-5 minutes until the chicken is cooked through.
For serving
- Transfer the cooked chicken to a serving dish.
- Heat the butter in a tadka pan,. Add the julienned green chillies and ginger, and flash fry on high for 15-20 seconds. Add kashmiri red chilli powder and turn off the flame. Mix and pour over the cooked chicken.
- Serve hot, with naan, lachcha paratha or tandoori roti.
Nutrition (Per Serving)
Calories: 475 kcal | Protein: 26 g | Carbohydrates: 13.2 g | Fat: 36 g | Fiber: 3.3 g