Ingredients :
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste
For the marinade :
1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
½ tsp jeera
5 tbsp yoghurt
Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the
ginger-garlic paste and fry sprinkling little water now and then, till the
oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.
Garnish with coriander.
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TANDOORI CHICKEN
12 pieces chicken
½ cup tandoori chicken powder
½ cup plain yogurt
salt
2 limes
1 onion
flat aluminium tray (and foil)
Make 3-4 deep cuts on each chicken piece.
Mix yogurt, tandoori powder, mustard oil and salt. Mix the paste with chicken pieces and let
stand for at least 6 hours.
After marinating is done, arrange pieces in tray, cover with foil and bake at 180°C for 20
minutes. Reduce heat to 125°C and then bake and broil alternately in 30 minute cycles for 2
hours.
Occasionally take the tray out and re-arrange the pieces before putting them back. If there
is too much water inside, drain the water. If the chicken looks dry, sprinkle some water
mixed with lime juice on them.
After baking is done, take the pieces out and brush off the excess tandoori paste from them.
Put the pieces in an open tray in the oven for 2-3 minutes
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