- Prep: 15 min
- Cook: 50 min
- Yield: 2 servings
Ingredients
300 gm chicken dressed and cut into bite-size pieces
240 ml yoghurt
5 gm red Chile powder
5 gm turmeric
3 gm ground cumin
10 gm garam masala
5 gm ginger paste
5 gm garlic paste
15 gm coriander powder
3 gm black pepper powder
30 ml lime juice
10 gm salt
5 gm mustard seeds
5 gm cumin seeds
1 inch cinnamon stick
4 whole cloves
1 egg
30 gm corn flour
15 garlic cloves
1 inch ginger grated
2 Kashmiri chilli
15 ml tamarind pulp
10 gm jaggery
80 ml ghee
10 curry leaf
15 gm oil
30 ml tomato sauce (ketchup)
45 ml natural yoghurt
5 gm garam masala
1 sprig of curry leaves
Salt to taste
Spring onions, chopped, to garnish (optional)
Directions
1. Marinate chicken with minced ginger, minced garlic, ground turmeric, ground cumin, garam masala, red chilli powder, curry leaves, lemon juice and salt. Place in the refrigerator for at least 2 hours or overnight if possible.
2. When chicken is ready, preheat oven to 200°C.
3. Line a baking tray with parchment paper. Set aside.
4. Add egg, oil and cornflour to the chicken. Mix well.
5. Arrange the chicken on the baking tray in a single layer. Place in the oven and bake for 45 minutes or until chicken is cooked through. Place chicken under the grill and grill for 5 minutes. Remove from oven. Set aside.
6. Meanwhile, in a pan heat 1 tbsp ghee and add 15 garlic pods, fennel seeds, peppercorns, mustard seeds, cumin seeds, fenugreek seeds, cinnamon, whole cloves, ginger, coriander seeds, and whole Kashmir red chillies. Fry this for
about a minute or so, add the tamarind pulp to the pan and about a cup of water. Allow the water to boil for about five minutes so that the masala gets soft. Cool down this mixture and make it into a fine paste.
7. In a heavy bottom pan, add about 1/2 tsp ghee and the paste, yoghurt, tomato sauce and garam masala along with the leftover marinade. Cover and cook till the marinade thickens.
8. Mix the cooked chicken with the fried masala and continue frying for about 10 minutes. Add powdered jaggery and mix well. Taste for salt and adjust if it is less.
9. The chicken should be completely cooked by now and should be coated with a thick layer of masala. You will also see the ghee floating along with the masala.
10. Garnish with curry leaves or coriander and serve hot.
