AuthorAwan
INGREDIENTS
FOR CHICKEN
- 500 grams chicken, ,cut in 1 inch chunks
- 2 tablespoon Tandoori masala, (or tikka masala or 1 extra teaspoon red chilli powder)
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- ½ teaspoon turmeric powder
- ½ teaspoon cumin seeds or powder
- ½ teaspoon Garam Masala Powder, (garam masala)
- 1 teaspoon red chilli powder
- 2 tablespoon lemon juice
- 3 tablespoon yogurt
- Salt to taste
- 1 tablespoon oil
OTHER
- Coal to smoke
- 6 wooden skewer, (soaked in water for 4 hours)
FOR GRAVY
- ⅓ cup butter
- 1½ cup tomato purée, (or blend 3 large tomato and ½ cup water into smooth purée)
- 2 tablespoon tomato ketchup
- Spices
- 1 tablespoon Kashmiri chilli powder
- 1 tablespoon fenugreek leaves, (kasuri meethi)
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 1 teaspoon red chilli powder
- ½ teaspoon cumin seeds or powder
- ½ teaspoon turmeric powder
- ¾ teaspoon salt
OTHER
- 1 fistful or 50 grams cashew nuts, , powdered
- ½ cup cream
Method
FOR CHICKEN
- Combine all the ingredients of chicken in a bowl and marinate for at least 30 minutes or overnight.
- Skewer the chicken chunks evenly. ( Skip skewering if you don’t want to cook chicken over direct flame.)
- Cook chicken in a pan for 7-8 minutes on high flame, do not cover the lid.
- With the help two tongs hold skewers over direct flame and cook until you get few grilling marks. (This Step is optional.)
TO SMOKE
- Heat a charcoal until red hot then place charcoal between chicken and drizzle few drops of oil. Cover tightly so smoke is trapped.
FOR GRAVY
- While chicken smoked, prepare gravy. Heat butter in a pan and add all ingredients except cashew powder and cream. Cook for 5 minutes until color changes.
- Remove chicken from skewers and add to the gravy. Also add cashew powder and cream. Mix well.
- Thin out gravy to desirable consistency with water or milk.
- Simmer over low heat for few minutes until a little oil rises over top.
- Garnish with some cream and fenugreek leaves.
CategoryAsian