:: Ingredients ::
:: For Marination ::
- 800g boneless and skinless chicken thighs or breasts
- 1/2 cup plain yogurt (whipped)
- 1 1/2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder (optional)
- 1 teaspoon salt
:: For Curry ::
- 2 tablespoons olive oil
- 2 tablespoons ghee (or butter)
- 2 large onion (sliced or chopped)
- 1 1/2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 400 g crushed tomatoes (or tomato puree)
- 1 teaspoon red chili powder (or as per taste)
- 1 1/4 teaspoons salt (or as per taste)
- 1 cup of thickened cream
- 1 tablespoon sugar
- 1/2 teaspoon kasoori methi
:: Step for Recipe ::
Prepation+Cooking Time : 45 Mins.
- Take the chicken in a Bowl.
- Combine chicken with all of the ingredients for the chicken marinade.
- Let it marinate for 30 minutes to an hour (or for over-night if time allows).
- Heat oil in a large skillet or pot over medium-high heat.
- Fry chicken pieces in batches of 2 or 3. Fry until browned for only 3 minutes on each side.
- Heat butter or ghee in the same pan.
- Fry the onions until they start to sweat (about 6 minutes).
- Add garlic and ginger and sauté for 1 minute until fragrant.
- Add ground coriander, cumin and garam masala.
- Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add tomato puree, chili powder and salt. Let simmer for about 10-15 minutes.
- Remove from heat, scoop mixture into a blender and blend until smooth (add water if required).
- Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi through the sauce.
- Add the chicken with juices back into the pan and cook for an additional 8-10 minutes,
until chicken is cooked through and the sauce is thick and bubbling.
- Garnish with chopped cilantro and serve with fresh, hot basmati rice.
[Recipe Link]