Updated: Mar 28
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 well.
Add the chicken cubes and mix well. Refrigerate for 3-4 hours or overnight.
String the chicken cubes on skewers and cook on a griddle pan or under a grill until it is cooked through.
To prepare the gravy, heat oil and butter in a pan and add the dry red chilli, kalonji seeds, cloves, cardamom, cinnamon, and black pepper. Sauté for 2 minutes.
Next, add ginger garlic paste, cook for a minutes, and add the tomatoes, tomato puree, turmeric powder, kashmiri chilli powder, kasuri methi, honey, and salt.
Add 80ml of water and bring to a boil. Then simmer for 10-15 minutes, cool the gravy and blend until smooth.
Heat the gravy in a pan, once hot add the chicken pieces and cook for 5 minutes until the chicken is hot.
Finally, add the double cream and mix well before simmering for 3-4 minutes.