My favourite and very first chicken recipe which i tried after my wedding which turned out to be super hit in my family. On every special occasion I make this very spicy, buttery, yum chicken dish with great passion and desire to achieve the same taste always. Trust me I get more love and appreciation every time. This dish has flavours of raw Punjabi food and entices your taste buds every time you taste it. To win hearts do try this one.
Marination : 1 kg boneless chicken pieces (Medium), 1 teaspoon lemon juice, 1 tablespoon ginger & garlic paste, 2 teaspoon kashmiri red chilly powder ( Enhances the colour of the chicken ) ,1 teaspoon black pepper powder, 1/2 cup Hung curd, 1 teaspoon cumin powder,1 teaspoon turmeric powder, 1 teaspoon
coriander powder, salt to taste 1 tablespoon mustard oil .
For Gravy : 100 gm butter,2 Cup Tomato purée, 3 to 4 green cardamom, few strands of mace, 1 teaspoon Kasuri methi powder, 1 teaspoon honey , 1 tablespoon Fresh cream salt to taste, 1 teaspoon kashmiri red chilly powder. 1 tablespoon Coriander chopped for garnishing.
Servings : 4
The marination is a two step process
Step 1 : Mix chicken pieces with Lemon juice, ginger and garlic paste, kashmiri red chilly powder, black pepper powder, salt and keep it in refrigerator for 30 minutes .
Step 2 : After 30 minutes add hung curd, cumin powder ,turmeric powder, red chilly powder, coriander powder to the marinated chicken mix well and add mustard oil into the mixture ( Mustard oil enhances the chicken marinate colour and texture , keeps the chicken greasy for grilling ).Again keep this marinated chicken for about 2 hours in the fridge .Heat a deep pan , Add butter , green cardamoms , and mace strands and sauté for 1 minute. Now add tomato purée in the pan and stir it frequently. Meanwhile grill the marinated chicken in a preheated oven in about 200 degrees centigrade for about 14 to 15 minutes. Once the chicken is tender and cooked take it out from the oven and keep it aside. Once the tomato starts separating oil on a regular interval of 5 minutes add 1/2 cup of water each time s that it avoids thickening or burning of tomato purée. Now add cumin powder , coriander powder red chilly powder, and kasuri methi into the gravy mixture along with some salt . Once the gravy starts separating oil again add honey into the gravy along with grilled chicken pieces . stir the chicken along with gravy for 4 to 5 minutes and then pour fresh milk into the gravy , The richness and creaminess of the butter is enhanced with addition of fresh cream . Heat the gravy for another 2 to 3 minutes and plate the dish with chopped coriander as garnish. Team it up with naan or kulcha and enjoy this recipe with your loved once.