(Serves 6)
Whole garam masala is nothing but an assortment of several whole Indian spices. You should be able to find this at any store that sells Indian spices or you could put together a few cloves, green cardamoms, a few blades of mace, whole black peppercorns, coriander seeds, cinnamon, bay leaf and cumin seeds in proportions of your choice to make your own garam masala.
Ingredients
Preparation
Whole garam masala is nothing but an assortment of several whole Indian spices. You should be able to find this at any store that sells Indian spices or you could put together a few cloves, green cardamoms, a few blades of mace, whole black peppercorns, coriander seeds, cinnamon, bay leaf and cumin seeds in proportions of your choice to make your own garam masala.
Ingredients
- Chicken: 1Kg, boneless
- Lemon juice: 3 tablespoons
- Kashmiri red chilli powder: 2 teaspoons
- Salt: to taste
- Butter: 3 tablespoons
- Yogurt: 1 cup
- Garlic paste: 3 teaspoons
- Ginger paste: 3 teaspoons
- Garam masala powder: 1 teaspoon
- Mustard oil: 2 tablespoons
- Green chillies, chopped: 4-5
- Red chilli powder: 1 tablespoon
- Dried fenugreek leaves (kasuri methi): 1/2 teaspoon
- Whole garam masala: 1 tablespoon
- Tomatos puree : 400 grams
- Honey: 2 tablespoons
- Cream: 1 cup
Cut the chicken into 1 inch pieces.
Take one teaspoon of kashmiri red chilli powder, one tablespoon of lemon juice, two tablespoons of oil and a pinch of salt to make a smooth paste. Apply this over the chicken pieces and let marinate for an hour.
Remove the extra moisture from the yogurt by hanging it in a muslin cloth for about fifteen minutes. Add to the yogurt, one teaspoon of red chilli powder, one teaspoon of garlic paste, one teaspoon of ginger paste, half teaspoon garam masala powder, two tablespoons mustard oil and two tablespoons of lemon juice. Mix well and apply this marinade to the chicken pieces, cover and refrigerate for four hours.
Preheat oven to the maximum temperature shown on the oven regulator. Preferably in broil mode if you have that option.
Remove the extra moisture from the yogurt by hanging it in a muslin cloth for about fifteen minutes. Add to the yogurt, one teaspoon of red chilli powder, one teaspoon of garlic paste, one teaspoon of ginger paste, half teaspoon garam masala powder, two tablespoons mustard oil and two tablespoons of lemon juice. Mix well and apply this marinade to the chicken pieces, cover and refrigerate for four hours.
Preheat oven to the maximum temperature shown on the oven regulator. Preferably in broil mode if you have that option.
Method
Put the marinated chicken pieces onto skewers, apply butter over the chicken pieces, and cook in the preheated oven for fifteen minutes. For the gravy take the remaining butter in a pan and add the whole garam masalas. Sauté for one minute, then add the remaining ginger and garlic paste and chopped green chillies. When the masala changes colour, add the tomato puree, red chilli powder, garam masala powder, salt and one cup water. Reduce heat when it comes to a boil and let simmer for ten minutes. Add the chicken and simmer for five minutes. Add honey and fresh cream. Serve hot with naan.
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