Hungry Man
Senior Member
Ingredients:
Chicken & Marinade:
- 800 g chicken thighs
- 1 tsp tandoori masala
- 1 tsp red chili powder (preferably kasmiri chili powder)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp salt
- 1/2 tbsp vegetable oil
Gravy: - 500 g tomatoes
- 1 red onion
- 1 tbsp garlic paste
- 50 g cashew nuts
- 2 tsp red chilli powder (preferably kasmiri chili powder)
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tbsp white vinegar
- ½ cup water
- 1 tbsp honey
- 1 tsp kasoori methi (dried fenugreek leaves)
- 1 tbsp butter and 1 tbsp ghee (or 2 tbsp butter if you don’t have ghee)
- ½ cup cooking cream
- 1 tbsp vegetable oil
- salt to taste
- 2 tbsp fresh coriander leaves (chopped)
- Cut the chicken thighs into bite size pieces
- In a bowl, mix the chicken with 1 tsp salt, 1 tsp chili powder, 1 tbsp ginger paste and 1 tbsp garlic paste
- Mix and marinate the chicken for at least 30 minutes
- After marination, grill the chicken on a pan with a drizzle of oil until nicely charred or better use charcoal grill
- Chop the onions and cut the tomatoes to small pieces.
- In a pan, roast the cashew nuts and set them aside
- Add ghee (or butter) and the oil to the pan and cook the onions till slightly brown.
- Add the garlic paste and cashew nuts and continue cooking for 2-3 minutes
- Add the tomatoes and cook until they are a bit softened
- Add water, salt, vinegar, honey, , turmeric, garam masala powder and the chili powder.
- Mix and let it simmer for 15-20 minutes
- Puree the mixture and strain it back into the same pan
- Add the chicken in the gravy and let it cook for a minute
- Then add the butter, cream and kasoori methi and let it simmer for 5 minutes.
- If it looks a bit whitish, let it simmer a bit more to gain red orange color again.
- Garnish with fresh coriander or kasoori methi
- Enjoy it with some naan or rice or both