Ingredients

For marination

01 kg Chicken (Cuts as per your choice)

02 ts Ginger Garlic paste

02-03 ts Red chilli powder

02 ts Salt

Half cup Hung curd (thick yogurt alternatively)

  • Lemon
  • ts Butter

For the curry

200 gm butter

  • Onion
  • Tomato
  • Green Chillies
  • ½ inch Ginger
  • Garlic

10-15 Soaked cashews

  • Cloves
  • ts Cumin seeds
  • Black pepper
  • ts Red Chilli Powder
  • ts Coriander Powder
  • ½ ts Salt

Handful Coriander leaves with stem

  • ½ Cup Water
  • ts Butter

Method

  • We will start with making diagonal incisions on the chicken pieces followed by puncturing the chicken with fork or needle.

 

  • Now moving forward with our first marinate, lets add 2 tablespoon ginger garlic paste, 02 tablespoon red chilli powder, 01 ½ Tablespoon salt & one lemon juice. Now mix it well and keep aside for 10 mins.

 

  • For second margination add half cup hung curd, red chilli powder, ½ teaspoon salt & 02 tablespoon clarified butter. Mix well with hands and refrigerate the mixture for minimum of 04 hours to 24 hours.

 

  • Now grill the chicken for 40 to 50 minutes on both sides. We need to grill it on high rack for first 20 to 30 minutes & later shift it to the lower rack for rest of the grilling. Do brush the chicken with butter every 15 minutes to avoid getting the chicken dry.

 

  • For gravy lets first dry roast our spices i.e. Cumin seeds, black pepper, cloves, garlic, ginger & chillies. After roasting this for about 01 minute grind this to a fine mixture.

 

  • Cut tomatoes and onion roughly (approx. 01 inch).

 

  • Add approx. 02 tablespoon of butter in a pan/wok and add the spice mix followed by adding the tomatoes, onions & coriander stems.

 

  • Cover the lid now and steam it for approx. 05 minutes.

 

  • Remove the lid and add the remaining chilli powder, coriander powder, ginger garlic paste & salt. Cook for about 2 minutes.

 

  • Now let the mixture cool down for few minutes or add hald cup cold water and grind in a mixture to very fine paste.

 

  • Strain the paste to extract the juices and further cook the juices with 03 tablespoon butter for about 5 minutes.

 

  • Now add 1 ½ cup water and cook it for 5 minutes. Add the grilled chicken to this gravy and cook well for about 15 minutes on low