- 700 gm chicken, cut in length
For the Marinade:
- 1 tsp red chilli powder
- 1 tsp ginger and garlic paste
- Salt to taste
- 1/2 kg curd
- 2 cups Onions, chopped
- 4 cups Tomatoes, chopped
- 2 nos. Green Chilies
- ½ cup Cashew Nuts
For the Marinade:
Salt to taste
For marinating the chicken
In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd. Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours. Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is almost done. You can sauté these marinated chicken pieces in a pan or kadhai till the chicken is done.
Take chopped onions, tomatoes, green chilies, cashew nuts and one cup water in a pressure cooker. Cook for 3-4 whistles. Remove from flame, release the pressure and transfer the cooked mixture in a bowl. Bring it down to room temperature. Then using a blender churn it to a smooth puree.
Heat Freedom Refined Sunflower Oil in a kadhai or pan with butter/ When butter melts add ginger garlic paste and sauté. Then add pureed mixture and bring it to a boil, tip in haldi, coriander powder, jeera powder, black pepper powder, garam masala and kasoorimethi powder. Add half cup of water and let it simmer for some time.Now add cooked chicken pieces. Adjust salt if required and add honey. Cook for some time. If you feel that gravy is becoming thick then add little milk/water. Once it is done add fresh cream, stir and remove from flame. Garnish with dash of cream and serve with the bread of your choice.
Chef’s Tip – I generally use ready made boneless tandoori chicken. You can also use this gravy for making AndaMakhani (by adding hard boiled eggs). It taste’s amazing.