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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ingredients:
1 3/4 lbs boneless skinless chicken breast halves, cubed |
1 tablespoon lemon juice |
1 tablespoon chili powder |
salt |
1 cup yoghurt |
2 tablespoons garlic paste |
2 tablespoons garam masala |
2 tablespoons melted butter |
1 tablespoon chili powder |
2 tablespoons ginger-garlic paste |
2 tablespoons lemon juice |
2 tablespoons olive oil |
1 tablespoon butter |
1 tablespoon garam masala |
1 tablespoon ginger paste |
1 tablespoon chopped garlic |
1 tablespoon chopped green chili pepper |
2 cups tomato puree |
1 tablespoon chili powder |
salt |
1 cup water |
1 tablespoon honey |
1/2 teaspoon dried fenugreek leaves |
1 cup fresh heavy cream |
Directions:
1. To Marinate: Place the chicken in a non-porous glass dish or bowl with lemon juice, 1 tbsp chilli powder and salt.
2. Toss to coat.
3. Cover the dish and refrigerate to marinate for an hour.
4. Drain yoghurt in a cloth for 15-20 minutes.
5. Place yoghurt in a medium bowl.
6. Add salt, garlic paste, garam masala, butter, chilli powder, ginger paste, lemon juice and oil.
7. Pour yoghurt mixture over chicken.
8. Replace cover.
9. Refrigerate to marinate for another 3-4 hours.
10. Preheat oven to 400 degrees Fahrenhit.
11. Place chicken on skewers.
12. Place skewers in a 9* 13 inch baking dish and bake in a preheated oven for 20 minutes.
13. To Make Sauce: Melt butter in a saucepan over medium heat.
14. Add in garam masala.
15. Once it starts crackling, add in ginger and garlic pastes and green chilli peppers.
16. Saute till tender.
17. Add in tomato puree, chilli powder, salt, garam masala and water.
18. Boil.
19. Reduce heat to low.
20. Simmer.
21. Stir in honey and fenugreek.
22. Place chicken in the sauce mixture.
23. Continue cooking for another 5 minutes or until chicken is no longer pink inside.
24. Stir in fresh cream.
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