I usually make this with boneless breast of chicken. But due to limited availability of ingredients, we made it with pre-cut chicken with bones. Rest of the ingredients, specially the spices, are usually stocked.
Again, this is the way I chose to make it. Not to be compared to the original / authentic? recipes. Everyone has a recipe close to them, which are amazing. This one's probably common, but then again, simplified for my sweet cousins.
Since most of my family is now vegetarian, the portion here serves 2-3 max.
Step 1 marinade (3-4 hours before cooking)
1/2 kg pre- cut chicken / 300 gm paneer
4 tbsp plain yogurt or sour cream or sour dahi
1 tbsp paste of boiled red Kashmiri chilly without seeds
1 tbsp ginger, garlic paste
1 tsp Tandoori Chicken Masala
1 tsp Amritsari Fish Masala
1/2 tsp turmeric powder
1/2 tsp garam masala
salt to taste
Mix all the ingredients and refrigerate for 3- 4 hours or overnight
Remove from fridge. When in room temperature, heat a non stick pan and cook the chicken/ paneer and cook till brown on each side. Keep aside.
Step 2 Gravy
1/2 kg onions, finely chopped
1/2 kg tomatoes, finely chopped
1 tbsp ginger, garlic, chilly paste
1 bay leaf
salt, chilly, garam masala powder as per taste
2 tbsp hung curd or plain thick curd
1 tbsp kasoori methi soaked in filtered water
Oil for cooking (used 2 tbsp vegetable oil here)
One small piece of coal and a tsp of ghee for smoking (optional)
Heat oil in a pan / kadhai and add the bay leaf followed by the onions. Cook the onions till they turn red, add the ginger garlic chilly paste and further cook till it lets out a nice aroma. Add the tomatoes and cook till soft.
Add in the powdered spices, and salt and cook further for a couple of minutes. Switch of the heat and let the gravy cool. Blend the mix and bring it back on medium heat. Add the chicken and cook further for 10- 15 minutes with the curds. Add the drained and torn kasoori methi and cook further for 3- 4 minutes, or till it reaches a thick consistency.
Heat ghee in a small stainless steel bowl which can fit in the pan. Put the coal in it and place the bowl on top of the gravy and cover the pan for a couple of minutes for the coal to release the smoke to add flavor. ( Again, this step is optional)
Optional again: Add 2 tbsp cream or butter for added flavor in the last 5 minutes of cooking.
Ready to eat. Enjoy.
Again, this is the way I chose to make it. Not to be compared to the original / authentic? recipes. Everyone has a recipe close to them, which are amazing. This one's probably common, but then again, simplified for my sweet cousins.
Since most of my family is now vegetarian, the portion here serves 2-3 max.
Step 1 marinade (3-4 hours before cooking)
1/2 kg pre- cut chicken / 300 gm paneer
4 tbsp plain yogurt or sour cream or sour dahi
1 tbsp paste of boiled red Kashmiri chilly without seeds
1 tbsp ginger, garlic paste
1 tsp Tandoori Chicken Masala
1 tsp Amritsari Fish Masala
1/2 tsp turmeric powder
1/2 tsp garam masala
salt to taste
Mix all the ingredients and refrigerate for 3- 4 hours or overnight
Remove from fridge. When in room temperature, heat a non stick pan and cook the chicken/ paneer and cook till brown on each side. Keep aside.
Step 2 Gravy
1/2 kg onions, finely chopped
1/2 kg tomatoes, finely chopped
1 tbsp ginger, garlic, chilly paste
1 bay leaf
salt, chilly, garam masala powder as per taste
2 tbsp hung curd or plain thick curd
1 tbsp kasoori methi soaked in filtered water
Oil for cooking (used 2 tbsp vegetable oil here)
One small piece of coal and a tsp of ghee for smoking (optional)
Heat oil in a pan / kadhai and add the bay leaf followed by the onions. Cook the onions till they turn red, add the ginger garlic chilly paste and further cook till it lets out a nice aroma. Add the tomatoes and cook till soft.
Add in the powdered spices, and salt and cook further for a couple of minutes. Switch of the heat and let the gravy cool. Blend the mix and bring it back on medium heat. Add the chicken and cook further for 10- 15 minutes with the curds. Add the drained and torn kasoori methi and cook further for 3- 4 minutes, or till it reaches a thick consistency.
Heat ghee in a small stainless steel bowl which can fit in the pan. Put the coal in it and place the bowl on top of the gravy and cover the pan for a couple of minutes for the coal to release the smoke to add flavor. ( Again, this step is optional)
Optional again: Add 2 tbsp cream or butter for added flavor in the last 5 minutes of cooking.
Ready to eat. Enjoy.
