Chicken Curry

Serving: 3-4 persons

Ingredients:

Boneless Chicken 800 grams
Butter - 100 gms

FOR Marination

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Yogurt 3/4 cup
Salt 2 tsp
Ginger Garlic paste 2 Tbsp
Garam masala powder /Tandoori Chicken masala 1.5 Tbsp
red chilli powder 1 teaspoon
tumeric powder 1 tsp
Dhania Jeera powder 1 Tbsp

FOR Gravy

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Ginger Garlic paste 1 Tbsp
Red chilli powder 1 tablespoon

3-4 Cloves, 3-4 Cardamom, 3-4 Cinnamon sticks

1 tbsp Tumeric powder
Salt 2 Tbsp
Whole garam masala / Tandoori Chicken masala 1 Tbsp
3 medium Tomatos ( make puree )

1 medium onion ( make puree)
2 tablespoons Dhania Jeera powder
3/4 Cup Yogurt

Method:

Cut chicken into small pieces ( around cube size)

Make incisions with a fork in the chicken . Apply the marination to the chicken and keep it in the fridge for 2 hrs.

Put the chicken onto a non-stick tray cook which is baste with butter in a preheated oven (350 F) for around 15 minutes.

Turn the chicken and cook the other side for 10 mins ( 350 F) .

Remove and set aside.

Heat butter in a pan.

Add green cardamoms, cloves, and cinnamon.

Sauté for two minutes, add ginger-garlic paste and onion puree.

Cook for 5 minutes and then Add tomato puree, red chilli powder,tumeric powder, dhania jeera powder garam masala powder, salt and 1/2 cup of water.

Let it cook for 5 mins then add the chicken and yogurt and let it cook for 5-7 mins. ( Add water for consistency)

Reduce heat and simmer for ten minutes.

Serve hot with naan or parantha.