- Onion - 1 1/2 big
- Tomato - 3 big
- Cardomom - 2 to 3
- Cloves - 2
- Cinnamon - 1 small piece
- Fennel Seeds - 1 tsp
- Kashmiri Red Chilly Powder - 1 tbsp
- Turmeric Powder - 1 tsp
- Kasuri Methi - 2 tbsp
- Butter - 2 tbsp + 2 tbsp
- Salt to taste
- Sugar - 1/2 tsp
- Water as required
For Chicken Marination:
- Chicken - 500gm
- Kashmiri Red Chilly Powder - 2 tbsp
- Red Chilly Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Garam Masala - 1 tsp
- Cumin Powder - 1 tsp
- Curd - 1 tbsp
- Lemon Juice - 2 tbsp
- Kasuri Methi - a generous pinch
- Salt to taste
- Oil or Butter to deep fry
Method:
- Wash and clean chicken pieces.
- Add all the masalas listed in marination section, curd and lemon juice to a bowl and mix well.
- Add water to dilute a bit as shown.
- Marinate with the ingredients mentioned under marination and keep aside for atleast 2hours in fridge or overnight. (I marinated overnight).
- Deep fry in oil/butter and keep aside.
- For the gravy, heat butter in a saucepan and add cardomom, cinnamon, fennel seeds, and cloves. Saute for a minute or two.
- Further add roughly chopped onions. Cook till translucent.
- Add roughly chopped tomatoes and cook till mushy. Keep it aside to cool. Grind everything to a smooth paste.
- Transfer the gravy to the same kadai.
- Add turmeric powder, kashmiri red chilli powder and red chilli powder. Saute till raw smell of masalas fade.
- Cook on medium-high flame. Check salt and add fried chicken pieces.
- Add crushed kasuri methi and sugar when it comes to boil followed by a tbsp of butter.
- Switch off the stove and serve hot.
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