For the coconut gravy:1 medium onion (chopped)5 teaspoon oil½ teaspoon crushed garlic1 teaspoon salt1 teaspoon chilli powder½ teaspoon arad (Turmeric)1 teaspoon dhana jeeru (cumin) powder¾ cup passatta or liquidised tin tomato 1 block of coconut
Marinate the chicken with:2 cups chicken fillet (Cubed in tikka size pieces) 5 teaspoon yoghurtPinch of salt, chilli, arad (Turmeric), dhana jeeru (cumin)¼ teaspoon crushed ginger ¼ teaspoon crushed garlic Mix All of the above together and keep aside. Optional ingredients:-Kasturi Methi (Fenugreek) (dried Methi (Fenugreek) leaves)-Whole green chilli and/or chopped coriander to garnish
1.) Sauté onions in oil, once it’s light brown add in garlic, all house spices and the passata or liquidised tomato, let it cook low heat until the oil comes up (approx 10-15mins).Add in the block coconut and let it melt. Switch of cooker and allow to cool. 2.) 30 minutes before you going to eat switch the gravy pot back on. Add the marinated chicken and cook through, add dry Methi (Fenugreek) if you have aswell. 3.) Serve with fresh Naan Or paratha.
INFO & TIPS
If you don’t have the coconut block you can use coconut cream (the gravy will be more like a butter chicken colour, thinner and less coconutty)