Marinade : 500g chicken fillet, cubed 2 cm 1 heaped teaspoon ginger and garlic paste 2 tablespoon tandoori spice 2 tablespoon fresh lemon juice ½ cup plain yoghurt Salt to taste 1 tablespoon butter
Sauce : 2 tablespoon butter 1 onion chopped 2 small tomatoes cubed 1 teaspoon ginger and garlic paste 1 tablespoon dhana ground ½ tablespoon jeeru (cumin) ground 1 teaspoon chilli powder ½ teaspoon arad (Turmeric) Salt to taste ¼ - ½ teaspoon garam masala ½ cup fresh cream
* Mix all marinade ingredients except the butter together, add chicken fillet and leave to marinate 2 hours or more. * Heat a pot with 2 tablespoon butter for sauce. Add the onion and Saute until soft and translucent. Make sure not to brown the onions. * Add the ginger garlic and Braise few seconds then add the tomatoes and rest of spices for sauce, except for the cream and garam masala. * Give the sauce a quick boil then add to a blender and blend until smooth set aside. * Heat a pot with one tablespoon butter. Add marinated chicken and cook until meat changes color. * Now add the sauce and cook over medium heat. * When sauce starts to bubble add the cream and garam masala, simmer on low heat. * Serve with Naan, Roti or Rice.
INFO & TIPS
[Optional : for a smokey flavor. Heat a piece of charcoal until red hot. In a small bowl add 2 tblsp butter and place the hot coal on the butter add the bowl to the pot with chicken and cover with lid. Leave for 2 - 3 minutes then open pot. Discard the coal and add remaining melted butter to the chicken]