Ingredients:
Chicken - 1 small/cut into pieces ( or boneless if you prefer) 600-750gms
For Marinade:
Thick yogurt- 3
Oil - 1 tbsp
Lemon juice - of 1 lemon
Garlic - 1 tsp
Ginger -1 tsp
Roasted Cumin Powder - 1 tsp
Garam Masala - 1tsp
Red Chilly Powder - 1/2 tsp (or paprika for colour)
Salt to taste
For Curry :
Onions -2 medium
Garlic- 6 pods
Ginger - 1" piece
Tomato puree - 200ml (we get 200ml tetrapaks here)
Green chillies - 1-2 / finely chopped
Haldi - 1/4 tsp
Dhania - 2 tsp (coriander powder)
Zeera pdr - 1-2 tsp(roasted cumin powder)
Salt to taste
Juice of 1/2 lime ( 1 tsp)
Butter - 2 tbs
Cream - 2 tbs or more if heart allows/desires!!
Capsicum - 1 small , julienned, very optional!
Fresh Coriander leaves for garnishing
Method:
Wash and dry chicken pieces. Make tiny slits with a sharp knife to allow the marinade to seep in.
Mix the marinade ingredients, and put the chicken pieces into it. Mix in well, and refrigerate for 3-4 hours or overnight.
Grill till done and browned...approx 8-10 minutes on either side, turning once. Be sure to place tray underneath to catch the drippings!!
Meanwhile...for the curry/gravy:
Grind onions, garlic and ginger. Put 2 tbs of oil in pan and fry this ground onion masala for 7-10 mins.
Now add tomato puree, green chillies, lime juice and dry spices. Fry for 3-5 mins.
Simmer and put in butter and cream and simmer, covered for approx 15 mins till oil rises to surface.
Now gently slide in chicken pieces and simmer for further 10-15 mins till chicken heated right through with gravy. Adj seasonings etc.
If the curry is too thick, add the drippings from the grill tray.
Garnish with coriander leaves and cream swirls if desired!
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