Ingredients:
1. Skinless Chicken Breasts - 1.5 pounds (cut into cubes)
2. Tomato - 4 (chopped)
3. Green Chilli - 5 (thinly chopped)
4. Red Chilli powder - 2 tbsp
5. Turmeric powder - 1/2 tsp
6. Pepper powder - 1 tsp
7. Coriander powder - 1 tbsp
8. Whole Spices
Cardamon pods - 3, Cloves - 2, Cinnamon sticks - 2 , Black pepper - 6-8
9. Melted Butter - 2 tbsp
10. Fresh Cream / heavy whipping cream - 1/2 cup
11. Cashew nut paste - 2 tbsp
12. Ginger garlic paste - 1 tsp
13. Curd - 2 tbsp
14. Cumin powder - 1 tsp
15. Sugar - 1 tbsp (optional)
16. Salt to taste
17. Coriander leaves to garnish
Preparation:
1. Wash and clean the chicken breast pieces. Marinate it after pricking with fork, with red chilli powder, turmeric powder, pepper powder, curd and ginger garlic paste. Keep aside for 10-15 minutes
2. Pre-heat oven to 400 degrees F (or 200 degrees C). Place aluminium foil on the baking dish and put the marinated chicken pieces on it. Bake for 30 minutes or till almost cooked through
3. Heat melted butter in a pan over medium heat. Stir in whole spices. When they begin to crackle, add the chopped tomatoes and cook till tomatoes become completely smashed. Add little salt. Remove it to a plate and keep to cool. Blend the cooked tomatoes along with the spices in a mixer, adding little water. Strain it well into a bowl
4. Heat butter in a pan, add the chopped chilli and saute well. Put the coriander powder, cumin powder, pepper powder, red chilli powder and fry for 1 minute.
5. Now add the tomato puree to it and mix well
6. Put the chicken pieces in the sauce mixture and cook for 5 minutes or until the chicken is no longer pink inside
7. Stir in fresh cream and cashew nut paste
8. Add salt as needed
9. Put sugar if required
10. Garnish with coriander leaves
Serve hot with roti, naan, poratha or ghee rice
Note: Alternatively, you can cook the marinated chicken pieces in butter and add to the tomato sauce instead of baking in oven. You can also grill the chicken pieces and add to the tomato sauce
1. Skinless Chicken Breasts - 1.5 pounds (cut into cubes)
2. Tomato - 4 (chopped)
3. Green Chilli - 5 (thinly chopped)
4. Red Chilli powder - 2 tbsp
5. Turmeric powder - 1/2 tsp
6. Pepper powder - 1 tsp
7. Coriander powder - 1 tbsp
8. Whole Spices
Cardamon pods - 3, Cloves - 2, Cinnamon sticks - 2 , Black pepper - 6-8
9. Melted Butter - 2 tbsp
10. Fresh Cream / heavy whipping cream - 1/2 cup
11. Cashew nut paste - 2 tbsp
12. Ginger garlic paste - 1 tsp
13. Curd - 2 tbsp
14. Cumin powder - 1 tsp
15. Sugar - 1 tbsp (optional)
16. Salt to taste
17. Coriander leaves to garnish
Preparation:
1. Wash and clean the chicken breast pieces. Marinate it after pricking with fork, with red chilli powder, turmeric powder, pepper powder, curd and ginger garlic paste. Keep aside for 10-15 minutes
2. Pre-heat oven to 400 degrees F (or 200 degrees C). Place aluminium foil on the baking dish and put the marinated chicken pieces on it. Bake for 30 minutes or till almost cooked through
3. Heat melted butter in a pan over medium heat. Stir in whole spices. When they begin to crackle, add the chopped tomatoes and cook till tomatoes become completely smashed. Add little salt. Remove it to a plate and keep to cool. Blend the cooked tomatoes along with the spices in a mixer, adding little water. Strain it well into a bowl
4. Heat butter in a pan, add the chopped chilli and saute well. Put the coriander powder, cumin powder, pepper powder, red chilli powder and fry for 1 minute.
5. Now add the tomato puree to it and mix well
6. Put the chicken pieces in the sauce mixture and cook for 5 minutes or until the chicken is no longer pink inside
7. Stir in fresh cream and cashew nut paste
8. Add salt as needed
9. Put sugar if required
10. Garnish with coriander leaves
Serve hot with roti, naan, poratha or ghee rice
Note: Alternatively, you can cook the marinated chicken pieces in butter and add to the tomato sauce instead of baking in oven. You can also grill the chicken pieces and add to the tomato sauce
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