Thursday, August 12, 2010


(Serves 4)

I know this recipe looks extremely elaborate, too much to try out. But if you have already gone through my list of spices and have made an attempt to buy them, pulling out this recipe should only take an hour. The only real tasks in this recipe are chopping the onions and garlic and grinding the poppy seeds and almonds. Everything else is just a spoon away.

  • Boneless Chicken: 500 grams
For marination
  • Lemon juice: 3 tablespoons
  • Garlic paste: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Kashmiri red chilli powder: 2 teaspoons
  • Coriander powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Salt: to taste
  • Oil: 1 tablespoon
  • Yogurt: 4 tablespoons
For the gravy
  • Onions: 2 finely chopped
  • Garlic: 4 cloves, finely chopped
  • Ginger paste: 1 teaspoon
  • Kashmiri red chilli powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Tomato puree: 4 teaspoons
  • Green chillies: 2 finely chopped
  • Salt: to taste
  • Poppy seeds: 2 tablespoons
  • Almonds: 8-10
  • Garam masala powder: ½ teaspoon
  • Fresh cream: ½ cup

Dab the chicken pieces with a kitchen towel to absorb excess water.
Hang the yogurt in a muslin cloth to drain extra moisture.
Drop the chicken pieces into a glass bowl and add to it the hung yogurt, lemon juice, garlic paste, ginger paste, kashmiri red chilli powder, coriander powder, cumin powder, garam masala powder, salt and oil and give it a nice mix. See that the marinade covers all the chicken pieces, if not add some extra yogurt.
Cover the bowl with a cling wrap and refrigerate for two hours. 
Preheat oven to 500 degrees Fahrenheit.
Soak the poppy seeds and almonds in 1/4 cup of lukewarm water for ten minutes and then grind to make a smooth paste


Arrange the chicken pieces on skewers and make sure that the pieces do not touch each other. Stretch out the pieces in such a way as to expose as much surface area as possible. This helps to cook the chicken uniformly and gives it a nice sear. Cook the chicken in the preheated oven for fifteen minutes or till done. While the chicken is cooking heat oil in a pan and add to it the ginger and garlic. When the oil is fragrant add the onions and sauté till golden brown. To avoid scorching cook over medium heat. Now add coriander powder, cumin powder, turmeric powder, chilli powder and the chopped green chillies and sauté for four to five minutes. Add tomato puree and sauté till the tomato puree turns dark and thickens. Now add the poppy seed and almond paste and sauté for two more minutes. When the oil starts to separate from the masala add the chicken pieces, half a cup of water and adjust salt. Cook covered for five minutes. Reduce heat and add fresh cream. Sprinkle garam masala powder and turn off heat. Serve hot with naan or tandoori roti.

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  1. nice i like that.. also see that recipe.. thanks

  2. I am looking first time honey challahs recipe it is amazing and creative and also looking delicious. thanks for
    sharing. resturent menu order