Method
of Preparation
1_ Skin a nd clean the chicken. Make incisions with a sharp
knife on breast and les pieces.
2_ Apply a mixture of red chilli powder, lemon juice and salt
to the chicken and leave aside for half an hour.
3_ Hang the yogur in a muslin cloth for fifteen minutes to remove
extra water. Then add red chilli powder, salt, ginger-garlic
paste, lemon juice, garam masala powder and mustard oil.
4_ pply this marinade to the chocken pieces and refrigerate
for three to four hours.
5_ Put the chicken on to a skewer and cook in a moderately hot
tandoor or a preheated oven (200degrees Celsius) for ten to
twelve minutes or until almost done.
Baste it with butter and cook for another two minutes. Remove
and keep aside.
Heat butter in a pan. Add whole garam masala. Let it crackle.
Then add ginger-garlic paste and chopped green chillies. Cook
for two minutes.
6_ Add tomato puree, red chilli powder, garam masala powder,
salt and one cup of water. Bring to a boil. Reduce heat and
simmer for ten minutes. Add sugar or honey and powdered kasoori
methi.
7_ Add cooked tandoori chicken pieces. Simmer for five minutes
and then add fresh cream.
8_ Serve hot with naan or parantha.Chef´s Tip: Heat kasoori
methi in the oven for sometime or broil kasoori methi on a tawa/griddle
plate to make it crisp. It can easily be crushed to a powderwith
your hand. |
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