Friday 2 November 2012

Posted by Howzto
No comments | 19:27

Serves = 4

For the marinade
500 gm chicken cut into small pieces
1 tbsp garlic paste
1 tbsp ginger paste
1 cup curd
2 tsp chilli powder
1 tsp salt

For the gravy
2 tbsp oil
1 tbsp butter
1 big onion finely chopped
2 tsp garlic paste
2 tsp ginger paste
4 red tomatoes pureed
1 tsp cumin powder
1 tsp garam masala
1 tsp chicken 65 masala
3 tbsp roasted gram powder (phutane powder)
1 bunch coriander leaves


Mix all the ingredients of the marinade in a bowl and set aside for 2 to 3 hours. By this time the chicken would have absorbed the flavours of the other ingredients. If you wish, you can increase the marinating time to 5 to 6 hours and place it in the refrigerator. The longer the marinating time, the more delicious is its taste. But if there is not enough time 2 hours would do.

To prepare the gravy, heat butter and oil in a pan, add onions and saute till it turns golden. Now add garlic paste, ginger paste and saute till the raw smell goes. Next add cumin powder and tomato puree. Stir well and cook till oil starts separating. Now carefully add the chicken mix to the pan and stir well. Add 1 ½ cups of water and bring the gravy to a boil. Reduce the heat, close a lid and cook for 5 to 10 minutes till the chicken is done. Now add garam masala powder, chicken 65 masala and coriander leaves. Mix well. When the gravy starts thickening, add roasted gram powder. Cook for 5 more minutes stirring occasionally. Serve hot with naan, chapathi, rice or Biryani.


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