Fri, 28 October 2016
Ingredients:
2 tbsp. vegetable oil
2 tbsp. roughly chopped root ginger
1 kg tomatoes, roughly chopped /Tinned plum tomatoes
2 tbsp. butter
1 green chili, slit lengthways
1 tsp fenugreek leaf powder
1 tsp garam masala
1 tsp red chili powder
2 tbsp. honey
1 tsp salt, or to your tast
4 tbsp. fresh single cream
2 tbsp. finely chopped coriander leaves
5/6 green cardamom pods
2/3 bay leaf
3/black cardamom whole
600g/14oz chicken thighsbone less/chicken fillets
Marinade:
40g/1 ½ oz ginger garlic paste
Juice of 1 lime
Salt, to taste
½ tsp green cardamom&mace powder
1 tsp red chilly powder (deggi mirch)
½ tsp dried fenugreek leaf powder
½ tsp chilli paste
80g/3oz yoghurt
Oven temp: 200C, 400F, Gas 6
Clean the chicken thighs b/L OR chicken fillets and remove any extra fat. Cut the thighs/fillets in to small pieces.Make the marinade by mixing all of the listed ingredients in a bowl. Add the chicken And coat well. Leave to marinade for about 20 to 30 minutes. When ready to cook, skewer the chicken and cook in a very hot oven for about 10 to 12 minutes at 200*c. remove from the oven and brush with some melted butter and keep aside
Method:
Heat the oil in a heavy-based pan. Add the whole spices and wait until crackels Add the ginger, and sauté for a minute, then add the tomatoes and 100ml water. Cook over a low heat for 35-40 minutes until the tomatoes break down to form a sauce. Whiz in a blender or food processor until smooth, then strain through a fine sieve and set aside.
Heat the butter in a clean pan and sauté the green chili, chopped ginger for 2/3 minutes until light brown in color. tomato sauce. Bring to a simmer and add the fenugreek leaf powder, garam masala, chili powder, honey and salt. Simmer for 10/12 minutes to allow the spices to blend with the sauce, add the cooked chicken tikka then add the cream and finish it with freshly chopped coriander nsd sprinkle of fenugreek.
