Follow these steps for perfect results
Curd (Dahi / Yogurt)
Ginger Garlic Paste
Coriander Powder (Dhania)
Cumin powder (Jeera)
Salt
to taste
Turmeric powder (Haldi)
Kasuri Methi (Dried Fenugreek Leaves)
Kashmiri Red Chilli Powder
Sunflower Oil
Chicken
cleaned
Sunflower Oil
Ginger
finely chopped
Garlic
finely chopped
Homemade tomato puree
Onions
chopped
Salt
to taste
Red Chilli powder
to taste
Fresh cream
Pat dry the chicken after cleaning and prick with a fork.
In a bowl, combine chicken with curd, ginger garlic paste, coriander powder, cumin powder, salt, turmeric powder, kasuri methi, and kashmiri red chili powder.
Marinate for 3-4 hours.
Bake chicken at 180°C for 30-40 minutes.
Burn a small piece of charcoal on direct flame.
Place cooked chicken in a dish with a small bowl in the middle.
Place the blazing charcoal in the bowl and pour ghee over it.
Cover and let it rest to infuse the smoky flavor.
Heat oil in a pan for the gravy.
Add ginger and garlic, cook until fragrant.
Add tomato puree and chopped onions, cook until combined.
Add salt, red chili powder, and baked chicken.
Cook for 5-7 minutes.
Add fresh cream, mix well, and serve.
Garnish with coriander leaves.
Expert advice for the best results
Marinate the chicken for a longer time for better flavor.
Adjust the amount of red chili powder according to your spice preference.
Use fresh cream for the best texture and taste.
Everything you need to know before you start
20 mins
Chicken can be marinated a day in advance.
Serve hot, garnished with fresh coriander and a swirl of cream.
Serve with Garlic Naan or Jeera Rice
Pickled Onions
Pairs well with the spice and richness
Cuts through the creaminess
Discover the story behind this recipe
Represents the rich culinary heritage of the Mughal era in India.
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