CategoryPoultry

Source: Web Page
Region: Indian
Rating: 9/10

Instead of using tandoori masala, I used the spice base from the marinade used in the recipe for Tandoori Chicken.

Yields1 Serving

1 whole chicken cut up into pieces

Marinade

1 tbsp tandoori masala

½ tbsp garam masala

2 tbsp lime juice

½ tsp cumin powder

5 tbsp yogurt

Salt to taste

Main Ingredients

2 tomatoes (blended)

2 onions chopped

1 tbsp ginger-garlic paste

15 cashew nuts (made into a paste using water)

2 tbsp butter

3 tbsp thick cream

1 tsp chili powder

1 tsp oil

Cilantro for garnishing

Marinate the chicken in the marinade for one hour.

Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.

In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.

Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.

Add the butter, cream and chicken. Mix well and cook until it is done.

Garnish with cilantro.

Ingredients