I am so happy to post this recipe. I personally feel that this is one of the best chicken dishes I ever cooked. The recipe is a tweaked version of my Paneer Butter Masala. The preparation is a little time consuming, but the end result is so rewarding...it's worth all the effort that goes in...and you will be really hungry by the time the dish is ready..
1. Boneless chicken - 500 gms, I used boneless chicken thighs.
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Thick curd/Yoghurt - 2 tbsp
Lime juice - 2 tsp
Cashew nuts - 6 to 8
2. Jeera - 1 tsp
Green cardamom - 2
Cloves - 2
Cinnamon - a small piece
Onion - 1 large, chopped
Ginger garlic paste - 1 tsp
Tomato - 1, chopped
Chilly powder - 1 tsp (adjust)
Coriander powder - 1 tsp
Kasuri methi - 1 tsp
Tomato puree - 2 tbsp
Garam masala - 1/2 tsp or more
Coriander leaves chopped - for garnishing
Butter - 1 to 2 tbsp
1. Clean and cut the chicken into bite size pieces or strips. Marinate all the ingredients listed as item 1 for a minimum of 2 hours. You may even keep it marinated overnight in fridge.
2. Soak the cashewnuts in 1/4 cup of warm water for 15 mins.
1. Heat oil in a pan and shallow fry the marinated chicken. Fry till chicken is cooked. No need to brown the chicken much as it may get dry. Drain and keep aside. I need to give a warning note here :-). The fried chicken is so yummy that it is very hard to resist the temptation to keep munching.
2. In the same pan and oil, add jeera, cardamom, cloves and cinnamon and saute. This oil has all the juices released from the chicken. Add onions and saute till they turn light brown.Add ginger garlic paste and saute for a minute.
3. Add chilly and coriander powder and the tomatoes. Saute till tomatoes are mushy. Add the cashewnuts along with the water used for soaking. Cover and cook for few minutes till all the ingredients are cooked well.
4. Let it cool and then grind to a smooth paste without adding water.
5. Heat butter in the pan used earlier. Saute this paste for few minutes. Add kasuri methi and tomato puree and enough water for the gravy. Bring to boil and then add the fried chicken pieces and garam masala. Cover and cook for five minutes. You may add fresh cream also, but as the gravy was already rich I did not add it. Garnish with coriander leaves.
Serve hot with a blob of butter if you like. Best served with roti, naan or rice.
Sending to Iftar moments at Taste of Pearl City and to Signature Recipes hosted by Saras
Also sending to What's everyone having for Iftar? hosted @ Hyderabadi Cuisine Recipes