Servings: 4-5

 

INGREDIENTS

Boneless chicken – 500 grams

Hung yogurt – 145 grams

Red chili powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1/2 teaspoon

Ginger garlic paste – 1 tablespoon

Salt – 1 teaspoon

Lemon juice – 1 tablespoon

Dry fenugreek leaves – 1 teaspoon

Oil – 1 tablespoon

Onions – 50 grams

Bell pepper – 120 grams

Tomato – 65 grams

Oil – for frying

Butter – 70 grams

Cumin – 1/2 teaspoon

Bay leaf – 1

Black cardamom – 2 pods

Green cardamom – 3 pods

Cloves – 3 pods

Cinnamon stick – 1 inch

Onions – 300 grams

Ginger garlic paste – 1 tablespoon

Turmeric – 1/4 teaspoon

Tomato puree – 215 grams

Red chili – 1 tablespoon

Coriander powder – 1/2 teaspoon

Salt – 1 1/2 teaspoons

Sugar – 1/2 teaspoon

Water – 150 milliliters

Cashew paste – 85 grams

Fresh cream – 65 grams

Dry fenugreek leaves – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Coriander – for garnihsing

 

PREPARATION

  1. In a mixing bowl, add 500 grams boneless chicken, 145 grams hung yogurt, now from spice storage set take 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 tablespoon ginger garlic paste, 1 teaspoon salt then add 1 tablespoon lemon juice, 1 teaspoon dry fenugreek leaves, 1 tablespoon oil and mix all the ingredients well.
  2. Marinate the mixture for 1 hour.
  3. Take a wooden skewer and skew the marinated chicken in it.
  4. In the remaining mixture, add 50 grams onions, 120 grams bell pepper, 65 grams tomato and mix it well.
  5. Marinate for 30minutes.
  6. Heat some oil in a grill pan and grill the chicken on it.
  7. Cook till it turns dark brown in color from all sides.
  8. Remove it from heat and keep aside.
  9. Heat some oil in another grill pan and grill the veggie on it.
  10. Cook till it turns golden brown in color.
  11. Remove it from heat and keep aside.
  12. Heat 70 grams butter in a pan, add 1/2 teaspoon cumin, 1 bay leaf, 2 pods black cardamom, 3 pods green cardamom, 3 pods cloves, 1 inch cinnamon stick and stir well.
  13. Add 300 grams onions and fry till translucent.
  14. Then, add 1 tablespoon ginger garlic paste and saute for 1 – 2 minutes.
  15. Add 1/4 teaspoon turmeric and stir well.
  16. Now, add 215 grams tomato puree and mix it well.
  17. Cook for 3 – 5 minutes or till the gravy thickens.
  18. Add 1 tablespoon red chili, 1/2 teaspoon coriander powder, 1 1/2 teaspoons salt, 1/2 teaspoon sugar and mix it well.
  19. Add 150 milliliters water and stir well.
  20. Bring it to a boil.
  21. Now, add 85 grams cashew paste and mix it well.
  22. Then, add 65 grams fresh cream and mix it again.
  23. Cook for another 3 – 5 minutes.
  24. Now, add the cooked chicken and veggies in it and mix it well.
  25. Cook for another 5 – 7 minutes.
  26. Add 1/2 teaspoon dry fenugreek leaves, 1/2 teaspoon garam masala and mix it well.
  27. Garnish with coriander.
  28. Serve hot in a stylish serving dish with naan, roti or rice.