Tandoori Chicken Masala
(1 cup =250ml)
3/4 cup plain double cream yogurt
Handful of mint
1 tsp ginger paste
2 tbs garlic paste
1/2 tsp Turmeric powder
Red chilli powder to taste
Salt to taste
3 tbs Tandoori Masala
1 tbs lemon Juice
Place the above in a blender and liquidise.
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Add the above paste to:
2 cups chicken fillet cut into large cubes;
with little red and orange food colour according to the colour your prefere.
Marinate overnight or 2 hours Max.
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Heat 6 tbs Melted Butter in a non stick pan.
Once very hot, add the marinated chicken pieces only. Fry till the chicken just begins to get firm.
Add in all the marinade thats left.
Mix well.
Cover and cook on medium heat.
Once the gravy gets thick, add water as much as you prefere to make the gravy consistency you like.
The chicken should be done now.
Add 1/2tsp garam masala. Simmer for 2 to 3 min.
Remove into your serving bowl and add a blob of butter.
Serve hot with Butter Naans.
Enjoy.
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