Ingredients
Tandoori chicken
800 gms chicken thigh
10 gms ginger and garlic paste
20 gms chilli powder
15 ml lemon juice
Salt to taste
Tandoori masala
200 gms yoghurt
15 gms chilli powder
10 gms black salt
25 ml mustard oil
10 gms garam masala powder
5 gms dry fenugreek leaves
Orange or red food colour (optional)
Salt to taste
For butter chicken sauce
800 gms tomato
150 gms onion
150 gms cashew
25 gms chilli powder
10 gms dry fenugreek leaves
10 gms khyber garam masala powder
200 gms butter
100 gms cooking cream (full fat)
20 gms ginger and garlic paste
50 ml oil
2 bay leaves
4 green cardamoms
Salt to taste
Method
For tandoori chicken
Marinate chicken with ginger and garlic paste, lemon juice, salt, and chilli powder and rest for 5 to 6 hours. Then marinate with tandoori masala mix and cook in the tandoor for about 5 to 10 minutes.
Also, you can use a grill pan and glaze it with oil or butter. Heat the pan over a medium flame. Place the chicken pieces. Use a tong and flip the pieces every few minutes until they are cooked evenly on all sides. Spread some oil or ghee at regular intervals until it is cooked.
Tandoori chicken tastes smoky as it cooks over a fire in a tandoor. You can get a similar smoky tandoori chicken taste at home as well.
Take a small piece of charcoal and heat it in a small steel bowl. Then add 2 to 3 drops of oil or ghee on it. As charcoal releases the smoke, place it in the pan and cover it with a lid.
After a minute, take off the lid and remove the heated charcoal. The smokiness of the coal must have seeped perfectly into the chicken.
For butter chicken gravy
Heat a pan over medium heat. Add bay leaves and green cardamom, black pepper, cinnamon stick, red chilli, coriander seeds, cumin seeds, and cashews. Lightly roast the spices over a medium flame. Add dry coconut and dry roast it until it turns golden brown.
Grind the mix once it cools down, and keep it aside.
In another pan, add oil and heat it over a medium flame. Then add chopped onions and cook until it turns light brown.
Add ginger garlic paste and chilli powder, and saute for a few minutes. Add chopped tomatoes and cook until they break down and form a thick paste.
Allow the mixture to cool, and blend everything into a fine paste. Add the ground masala mix into the pan and cashew paste. Then add tandoori chicken and sprinkle a pinch of dried fenugreek leaves powder, garam masala powder, butter, and finish with cream to taste.
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