2 Tandoori chicken, cut into 8 pieces each
3/4 cup (150 g) 5 oz Butter
2 Cinnamon (dalchini), 1 inch sticks
10 Green cardamom (choti elaichi)
1 Bay leaf (tej patta)
5 tbsp (90 g) 3 oz Ginger (adrak) paste
5 tbsp (90 g) 3 oz Garlic (lasan) paste
900 g (2 lb) Tomatoes, chopped
Salt to taste
1 cup (250 ml) 8 fl oz Water
2 tsp (12 g) Ginger, julienned
5 Green chillies, slit, deseeded
1 tsp (2 g) Red chilli powder
3/4 cup (150 ml) 5 fl oz Cream
1 tbsp (15 ml) Honey
1 tbsp (15 g) Green coriander (hara dhaniya), chopped
3/4 cup (150 g) 5 oz Butter
2 Cinnamon (dalchini), 1 inch sticks
10 Green cardamom (choti elaichi)
1 Bay leaf (tej patta)
5 tbsp (90 g) 3 oz Ginger (adrak) paste
5 tbsp (90 g) 3 oz Garlic (lasan) paste
900 g (2 lb) Tomatoes, chopped
Salt to taste
1 cup (250 ml) 8 fl oz Water
2 tsp (12 g) Ginger, julienned
5 Green chillies, slit, deseeded
1 tsp (2 g) Red chilli powder
3/4 cup (150 ml) 5 fl oz Cream
1 tbsp (15 ml) Honey
1 tbsp (15 g) Green coriander (hara dhaniya), chopped
method
1. Melt half the butter in a thick-bottomed pan; saute the cinnamon, green cardamom, and bay leaf for 30 seconds. Add ginger-garlic paste and cook till water evaporates.
2. Add tomatoes and salt and cook till the tomatoes become pulpy. Add water and simmer for some time. Strain the gravy through a soup strainer into another pan.
3. Melt the remaining butter in a wok (kadhai). Add ginger and green chillies and saute for a minute. Add red chilli powder — the mixture will turn a bright red. Add the gravy and bring to the boil.
4. Gently put in the chicken pieces. Simmer for about 10 minutes or till the chicken softens. Gradually stir in the cream and honey.
5. Serve garnished with green coriander and accompanied by any Indian bread.
2. Add tomatoes and salt and cook till the tomatoes become pulpy. Add water and simmer for some time. Strain the gravy through a soup strainer into another pan.
3. Melt the remaining butter in a wok (kadhai). Add ginger and green chillies and saute for a minute. Add red chilli powder — the mixture will turn a bright red. Add the gravy and bring to the boil.
4. Gently put in the chicken pieces. Simmer for about 10 minutes or till the chicken softens. Gradually stir in the cream and honey.
5. Serve garnished with green coriander and accompanied by any Indian bread.
serving amount
serves: 4 - 5
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