| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
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Instructions
- Step 1: Score the chicken
- Step 2: Add 1 tbsp of plain yogurt
- Step 2 (contd): Add 1 tbsp of spice blend
- Step 2 (contd): Add 2 tbsp of oil
- Step 2 (contd): Mix well
- Step 2 (contd): Cover and let marinate
- Step 3: In a heavy bottom pan over medium heat add 1/4 cup oil, add onions and let cook until translucent approximately 10 - 12 minutes
- Step 4: Put the marinated chicken on a baking sheet and place in over for 35 - 40 minutes
- Step 5: Add 1 tbsp of grated garlic
- Step 5 (contd): Add 1/2 tbsp of grated ginger
- Step 5 (contd): Mix well and cook until fragrant
- GUDDI'S COOKING TIP Stir the mixture occasionally to prevent it from sticking to the bottom and burning
- Step 6: Add remaining spice mix with 1/4 cup water mix well into a paste
- Step 6 (contd): Add it in to the mixture, mix well and let cook for approximately 7-10 minutes
- GUDDI'S COOKING TIP When the oil separates around the edges the spices are full cooked
- GUDDI'S COOKING TIP and the mixture will be very fragrant
- Step 7: Add 1 cup of strained tomatoes
- Step 7 (contd): Add 1 cup of water
- Step 7 (contd): Bring to a rolling boil, reduce heat to a LOW/MEDIUM and cook for 15 minutes
- Step 8: Remove chicken from oven and set aside to cool
- Step 9: Add 1/2 cup of cream, cook for 15 minutes over medium heat
- GUDDI'S COOKING TIP For a rich cream taste you use a high fat % cream
- Step 10: Debone chicken, rough cut it and set it aside
- Step 11: Add 2 tbsp of butter and let cook for 5 minutes
- GUDDI'S COOKING TIP You can use salted or unsalted butter, for a richer taste use up to 1/4 cup
- Step 12: Add chicken to sauce, mix well and let cook for 5 - 7 minutes
- Step 13: Add 1 tbsp of Kasoori methi (optional)
- Step 13 (contd): Add butter and cream for garnish (optional)
