- 750 g chicken breasts
- 250 ml yogurt (for marinating)
- 2 tbsp butter (soft, for marinating)
- 1 tbsp lime juice
- 1½ tsp ginger garlic paste (for marinating)
- 1 tsp kashmiri chilli powder (for marinating)
- ¼ tsp turmeric (ground, for marinating)
- ½ tsp garam masala (for marinating)
- ¾ tsp salt (for marinating)
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.
- 1 tbsp vegetable oil
- 1 tsp onion seeds
- 4 cloves
- 4 cardamom pods
- 1 cinnamon stick
- ½ tsp black peppercorn
- 1 dry red chilli
To prepare the gravy, heat the oil and butter in a pan and add the dry red chilli, onion seeds, cloves, cardamom, cinnamon, and black pepper, sauté for 2 minutes.
- 3 tomatoes
- 1½ tbsp tomato purée
- 1½ tbsp ginger garlic paste
- 1 tsp turmeric (ground)
- 1 tsp kashmiri red chilli powder
- 1½ tsp kasuri methi
- 1½ tsp honey
- salt to taste
Then add ginger and 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 fresh cream and mix well and simmer for 3-4 minutes.