Ingredients:

• 1 kg – Chicken
• For marinating:
• 1.5 tbsp – Ginger paste
• 1.5 tbsp – Garlic paste
• 1/2 cup – Curd
• 1 tsp – cumin powder
• 1.5 tsp – chilli powder
• 1 tsp – Garam Masala powder
• 1/4 tsp – Cardamom powder
• Juice of 1 Lime
• salt to taste
• Tandoori color as required
• For gravy:
• 2 tbsp – butter/ghee
• 500 g – Tomatoes (pureed)
• 1 tbsp – Ginger paste
• 1 tbsp – Garlic paste
• 1 tsp – chilli powder
• 1/4 cup – fresh Cream
• 1 tsp – kasoori Methi (dry roast for a few seconds and crush with your hands)
• salt to taste

Method:

1. Marinate the chicken with the ingredients of marination for a few hours, preferably overnight.
2. Cook the chicken in a pan till it is cooked through and no liquid remains.
3. Take a piece of charcoal and light it.
4. When hot, put the charcoal piece in a small heatproof bowl and keep the bowl between the chicken pieces.
5. Drop a tsp of ghee/butter on the red hot coal and immediately cover the pan with a tight fitting lid.
6. Meanwhile, heat another pan and add butter/ghee.
7. Add the ginger-garlic pastes and saute till the raw smell goes.
8. Add the chilli powder and stir for a minute.
9. Add the pureed tomatoes and cook till the oil separates.
10. Mix the cream and the chicken pieces and let it boil for a couple of minutes.
11. Mix the powdered kasoori methi and give it a stir. Serve with roti, naan or phulka.
12. Recipe Courtesy: Mareena’s Recipe Collections