Ingredients!
700 grams of raw chicken
1 teaspoon red chilli powder
1 teaspoon ginger and garlic paste
Salt to taste
1/2 kg of curd
175 g white butter
1/2 teaspoon black cumin seeds
1/2 kilo gram tomato, pureed
1/2 tablespoon sugar
1 teaspoon red chilli powder
Salt to taste
100 grams of fresh cream
4 green chillies, slices
1/2 tablespoon Fenugreek leaves, crushed
Preparation!
For marinating the chicken
Mix in a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd.
Add the raw chicken pieces to the marinade and mix well. Store in the refrigerator overnight or at least 6 hours.
Fry the marinated chicken in a tandoor or oven for approx. 10-12 minutes until it finishes three fourths.
For chicken gravy
Heat half of the white butter in the pan
Pour in the tomato puree and saute for 2-3 minutes. Add cumin seeds, sugar, red chilli powder and salt. Mix well.
Add the cooked chicken, white butter, fresh cream, sliced ​​green chilies and crushed fenugreek leaves. Saute for 3-4 minutes and allow the chicken to boil.
Cook until chicken is done. Serve hot with rice or naan.