By Shireen Anwar – Culinary expert
Preparation time: 20 minutes
Serves: 4 people
Ingredients:
For Marinating:
- Boneless chicken – ½ kg
- Yogurt – ½ cup
- Red chili powder – 1 tsp
- All spice (garam masala) powder – 1 tsp
- Ginger-garlic paste – 1 tsp
- Salt – 1 tsp (heaped)
- Oil – ¼ cup
For Curry:
- Butter – 3 oz
- Oil – 2-3 tbsp
- Cumin seeds – 1 tsp
- Onion (chopped) – 1 cup
- Ginger-garlic paste – 1 tbsp
- Tandoori colour – a pinch
- All spice – 1 tsp
- Sugar – 1 tbsp
- Salt – ½ tsp
- Tomato puree – ½ cup
- Cream – ¼ cup
- Milk – ¼ cup
- Corn flour – 1 tsp
- Kasturi Methi (fenugreek) – 1 tsp
Chicken Preparation:
Marinate chicken with yogurt, red chili powder, all spice, ginger-garlic and salt. Leave it for 30 minutes; then, fry in ¼ cup oil until done.
Curry Preparation:
- Mix ¼ cup cream, ¼ cup milk and corn flour and make a thick paste.
- In a wok, heat oil, add butter, cumin and sizzle it; then, add chopped onions and fry for 5 minutes, add ginger- garlic paste, whole spice, tandoori color, sugar and tomato puree. Stir and cook well.
- Now, add 1 cup of water with cooked chicken, cream and milk mixture.
- Lastly, add all spice, Kasuri Meethi, chopped green chilies and coriander leaves.
Serve with hot Naan.
Adapted from www.masala.tv