Updated: Aug 31, 2020
Prep Time: 20 min Cooking Time: 45 min Serves: 4
Ingredients: For Marinade: 750 grams Boneless Chicken, Cubed 1 cup Yogurt 2 tbsp Butter 1 tbsp Lime Juice 1½ tsp Ginger Garlic Paste 1 tsp Kashmiri Red Chilli Powder ¼ tsp Turmeric Powder ½ tsp Garam Masala Powder ¾ tsp Salt
1 tbsp Oil 2 tbsp Butter 3 Medium Tomatoes Finely Chopped 1½ tbsp Tomato Puree 1 tsp Kalonji Seeds (Black Onion Seeds) 4 Cloves 4 Cardamom Pods 1 inch Cinnamon ½ tsp Black Pepper Corns 1½ tbsp Ginger Garlic Paste 1 Dry Red Chilli 1 tsp Turmeric Powder (Haldi) 1 tsp Kashmiri Red Chilli Powder 1½ tsp Kasuri Methi 1½ tsp Raw Honey ½ cup Double Cream Salt to taste
Hang the yoghurt in a muslin cloth for 10 minutes and then toss it in the bowl. Add the butter, lime juice, ginger garlic paste, kashmiri chilli powder, turmeric powder, garam masala and salt.
Mix this spices in a bowl and toss the chicken cubes in it, mix well and refrigerate for 3-4 hours or overnight.
String the chicken cubes on skewers and cook on a griddle pan till it’s cooked.
Now baste the chicken with butter and cook for 2 more minutes, and keep it aside.
To prepare the gravy, heat the oil and butter in a pan and add the dry red chilli, kalonji seeds, cloves, cardamom, cinnamon, and black pepper, sauté for 2 minutes.
Then add ginger garlic paste, cook for 2 minutes, add the tomatoes and tomato puree, turmeric powder, Kashmiri chilli powder, kasuri methi, honey, and salt.
Add a ⅓ cup of water bring it to a boil and then simmer for 10-15 minutes, cool the gravy and blend in the mixer till smooth.
Heat the gravy in a pan, once hot add the chicken pieces and cook for 5 minutes till the chicken is warm.
Now add the double cream and mix well and simmer for 3-4 minutes.
Garnish with coriander leaves and serve hot with tandoori naan and pulao rice!