- 4 pieces Tandoori Chicken
- 2 large Tomatoes pureed
- 2 tbsp Butter
- 2 tbsp Ginger garlic paste
- 1/4 cup Cashew nuts
- 1/4 tsp Paprika powder
- 1/2 tsp Red chili powder
- 1 1/4 cup Milk
- 1/2 cup Fresh cream
- 1/2 tsp Garam masala
- 1/4 tsp Sugar or Honey
- 1 bay leaf
- Salt to taste
- Soak cashew nuts in hot water for 15 minutes.
- Drain all the water and grind to a fine smooth paste adding very little water.
- Keep this aside.
- Now heat a kadai or wok, add butter, bay leaf and ginger garlic paste.
- Fry well until the ginger garlic paste turns to light brown in color.
- Now add the pureed tomatoes and keep frying until oil oozes out and all the moisture is evaporated.
- Now add the cashew paste and keep stirring, add 1/4 cup of fresh cream, paprika powder and chili powder.
- Fry until oil separates from the cashew paste. This step is very important or else you will have the raw smell.
- Now remove the kadai from heat and add milk and mix well so there are no lumps.
- Bring back to the heat and add 1 cup of water, add salt and mix well.
- Cover the lid and cook for 5-6 minutes.
- The oil should be visible on the surface.
- Now again remove from heat and add the remaining fresh cream.
- Add garam masala and sugar, mix well.
- Now bring back to the heat, add the tandoori chicken pieces and close the lid.
- Bring to boil and simmer for 2 minutes.
- The gravy thickens and you can see the silky smooth gravy.
- Transfer to a serving bowl, garnish with green chillies and fresh cream.
- Serve hot with chapati, roti, naan, etc..
Note:
- For more color add 2 drops of red food color. Follow these steps carefully for proper results.
- Instead of Tandoori chicken, fried paneer can be added to make BUTTER PANEER.
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