For the Chicken:
500 gms Boneless chicken4 Tbsp Curd
1Tbsp Kasuri Methi
1/2 tsp Jeera Powder
1/4 tsp Black Salt
2Tbsp Butter
1 Tbsp Chilly powder
2 Tbsp Ginger & Garlic paste
Salt to taste
For the gravy:
4 nos Onions
4 nos Tomatoes
2 Tbsp Ginger & Garlic paste
1Tbsp Chilli powder
1/4 tsp Jeera Powder
2Tbsp Butter
1 Tbsp Chilly powder
2 Tbsp Ginger & Garlic paste
Salt to taste
4 nos Tomatoes
2 Tbsp Ginger & Garlic paste
1Tbsp Chilli powder
1/4 tsp Jeera Powder
2 Tbsp Cashews paste
1 Tbsp Kasuri methi
50 gms Salted Butter
50 ml Fresh cream
METHOD:
Cut chicken into small size and marinate with the ingredients given.
Refrigerate a minimum of 1hours for the chicken to absorb all the flavors.
Put the chicken in a skewer & cook in tandoor or The marinated chicken can also be deep fried in oil. Keep the chicken aside.
Heat the oil in a heavy kadai , add the onion paste and saute well until the onions turn translucent. Now add the ginger garlic paste and saute for some time, to this add the chilly powder and jeera powder.
Add the tomato paste and saute well until the tomatoes water dry up.
Add cashews paste and cook for some time and add Kasuri methi
Switch off heat and finally add the butter and fresh cream.
METHOD:
Refrigerate a minimum of 1hours for the chicken to absorb all the flavors.
Put the chicken in a skewer & cook in tandoor or The marinated chicken can also be deep fried in oil. Keep the chicken aside.
Heat the oil in a heavy kadai , add the onion paste and saute well until the onions turn translucent. Now add the ginger garlic paste and saute for some time, to this add the chilly powder and jeera powder.
Add the tomato paste and saute well until the tomatoes water dry up.
Add cashews paste and cook for some time and add Kasuri methi
Switch off heat and finally add the butter and fresh cream.
