Ingredients:
broiler chicken, skinned and prepared as for chicken 65 – refer to Recipe No.49 – Chicken 65. Keep aside. – 1 kg.
To make Gravy:
refined oil – 2 tbs.
1 small
onion, ground to a paste
garlic ginger paste – 1 tsp
cumin powder – 1 tsp
turmeric powder – 1/2 tsp
chilli powder – 2 tsp
garam masala powder – 1 tsp
2 pinches tandoori colouring
tomatoes, ground to paste – 1/2 kg
or tomato puree – 200 ml.
salt – 2 tsp
1 cup water
1/2 cup whisked curds
butter – 25 gms
2 tbs cashewnuts, powdered (optional)
milk cream – 2 tbs
chopped coriander leaves – 1 tsb.
Method:
1. Prepare 1 kg. chicken as per recipe of Chicken 65.
2. Heat 2 tbs. Oil in a kadai.
3. Add ground onion paste and fry for a minute till light brown.
4. Add garlic ginger paste, fry for a minute.
5. Add cumin powder, turmeric powder, chilli powder, garam masala powder and tandoori colouring. Fry for a minute.
6. Add ground tomato paste or ready made tomato puree and stir well.
7. Add salt & 1 cup water. Close kadai with lid.
8. Simmer on high flame for 2 minutes, then on low flame for 10 minutes.
9. Open the lid and add chicken pieces, beaten curds and cashew powder.
10. Simmer for a minute and mix well. Serve garnished with butter, milk cream and chopped coriander leaves.
Mrs.