- Prep: 3 hours
- Cook: 2 hours
- Yield: 2 servings
Ingredients
For Marination
1 chicken leg
10 ml lemon juice
8 gm processed cheese
10 gm ginger garlic paste
25 gm hung curd
25 gm cashew nut paste
4 gm salt
1 gm green cardamom powder
1 gm mace powder
2 gm white pepper powder
20 ml refined oil
30 ml fresh cream
3 gm fresh coriander leaves
15 gm green chilli paste
For Gravy
500 gm onion
30 gm broken cashew nuts
1 gm green cardamom
1 gm mace
30 gm desi ghee
5 gm salt
6 gm ginger garlic paste
40 gm yellow cooking butter
30 ml fresh cream
100 ml curd
12 gm dry coconut powder
12 gm green chilli paste
1 gm black cardamom
Directions
For Marination
1. Clean the chicken leg, remove the skin and wash well. Pat dry with a kitchen towel.
2. Add salt, half of the ginger garlic paste, half of the green chilli paste and lemon juice.
3. Set aside for 1 hour in the refrigerator.
4. For the second marination, take hung curd and the rest of the ingredients, mix well and set aside for 1 hour.
5. Put on a tandoor skewer and cook in a pre-heated charcoal tandoor till half done.
6. Remove and keep aside, when cold, cut into four equal-sized pieces.
Gravy
1. Take a pot and add cashew nuts and sliced onion, add water and give it a boil.
2. Drain the water and make a smooth paste.
3. Take a thick bottom pan, heat desi ghee, add all the whole spices and saute for a while till they crackle.
4. Then add green chilli paste and ginger garlic paste and saute well.
5. Add salt and the cashew onion paste and continue cooking. Then add curd.
6. Add a little water to cover the gravy.
Assembly
1 When the gravy is boiling, add the half-cooked chicken pieces
2. Continue cooking till the chicken is fully cooked.
3. Check the seasoning and at the end check the consistency of the gravy, it should be thick and coating the chicken.
4. At the end, take the pot off the fire and add the butter and cream. Stir well and serve hot garnished with fresh cream and Indian breads.
