Ingredients: 1kg chicken pieces/ fillet 1⁄4 tin tomato puree 1⁄2 tablespoon red ginger garlic masala 1 teaspoon salt 1 teaspoon chilli powder 1⁄4 teaspoon turmeric powder 1 teaspoon dhana jeeroo powder 1⁄4 teaspoon freshly cracked black pepper 1⁄4 teaspoon Elachi (cardomom) powder 1 tablespoon lemon juice 1 tablespoon mustard sauce 2 tablespoon ghee (Clarified butter) (Clarified butter)
Sauce- 2 tablespoon butter 1 tablespoon crushed garlic 1⁄4 tin tomato puree 1⁄4 teaspoon rough red chillies 1 tablespoon lemon juice 1 teaspoon maizena (corn flour) 2 teaspoon water
Method: 1. Marinate chicken in above, except for ghee (Clarified butter), for an hour. 2. Cook in ghee (Clarified butter) until just cooked. 3. Lay chicken in an oven dish and prepare sauce. 4. Heat butter, saute garlic, add puree, chillies and lemon. 5. Heat sauce through. 6. Mix maizena (corn flour) & water and add to sauce. 7. Allow to just thicken then take off heat. 8. Pour over chicken, grill in oven for 10minutes till reddens.