1½ lb boneless chicken chunks, skin removed
1 lemon, juice only
½ tsp red chili powder

For the marination:

1 tsp cumin powder
3 tbsp garlic-ginger paste
1 cup yogurt
1 tsp garam masala
½ tsp coriander powder
½ tsp salt
For the sauce:
3 tsp tomato puree
1 onion
½ cup cream or yogurt
1 tbs coriander powder
1tbs ginger garlic paste
1 tsp cumin
½ tsp sugar
1 tbsp lemon juice
¼ cup butter


For marinating the chicken:

Make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat.
Mix the lemon juice and red chili powder and spoon over the chicken.
Add to the yogurt garam masala, ginger-garlic paste, coriander, cumin, salt.
Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours).
Bake the chicken at 350 F for 30 minutes.

The sauce:

Cook the tomato puree and onion in butter till the onion is brown.
Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce.
Cook the sauce for 3 minutes on medium heat.
Add the chicken chunks and cream to the sauce and cook for 7-10 minutes.
Garnish with coriander leaves.Serve as a main dish with rice or bread.

No comments:

Post a Comment