A creamy, tomato based traditional Indian curry with succulent chicken pieces marinated in spices.
INGREDIENTS
FOR CHICKEN
500 g Boneless chicken ( thigh fillet cut into medium size – approx 2” pieces)
1 tsp cumin seeds powder
1 tsp Kashmiri chili powder
1/2 tsp black pepper powder
1/4 tsp deep orange food colour
1 tbsp lemon juice
1 tsp salt
1 tsp ginger paste
1 tsp garlic paste
FOR CURRY
2 cups water
500 g tomatoes ( roughly chopped)
50 g onions (sliced)
8 cloves garlic
3” piece ginger
2 tbsp butter
1 bay leaf
2”cinnamon stick
1 black cardamom
4 green cardamoms
3 cloves
14-16 cashews
1 tbsp Kashmiri chili powder
1 tsp salt
1 tsp kasuri methi (dried fenugreek leaves)
1 tsp honey
For garnishing (optional)
Fresh cream
Butter
METHOD
FOR CHICKEN
Marinate chicken with all the ingredients and set aside for at least half an hour. If time allows leave for a couple of hours.
Preheat oven at 220 degree Celsius.
Put chicken in a baking tray and place it in the oven for about 35-40 minutes.
Check half the way and turn the pieces. Take the tray out of the oven when the pieces are soft and tender. They would also have had a charred look.
The water released during the process doesn’t need to be completely dried. Retaining the moisture keeps the chicken pieces juicy.
FOR CURRY
In a pan add all the ingredients in this section except kasuri methi and honey.
Cover and cook on low medium heat till the tomatoes are completely wilted. It takes approximately 20 mins.
Switch off the flame and let it cool down.
Run through the blender to make a paste. Add some water if needed.
Sieve the paste and put it in a pot to finish off the cooking process.
Start cooking on a low medium flame and add chicken piece with the juices in the tray (if there was any). Mix gently. Add kasuri methi and honey.
Taste the seasonings and adjust.
Cover and simmer cook for about 15-20 mins. This process will blend in all the flavours of the chicken and the curry. The cooking time will also depend upon the consistency of the curry once you start to simmer. Leave it covered whilst this process to lock in the aromas of the flavorful spices used in the dish.
You can add some more butter to finish off and add some cream at this point.
