Here's to a Happy Halloween- Cheers : )!!!
Time: 30-40 minutes
Chicken Breast : 1 Pound (Cut into 1-2 inch pieces)
Lemon Juice: 3 tbsp
Hung Curd: 1 Cup
Sour cream: 1 tbsp
Ginger: 2 tbsp
Garlic: 2 tbsp
onion: 3 medium sized ( grated or grind them in the mixer/food processor)
Tomato puree: 1 cup
Butter melted: 3 tbsp
Mustard oil: 2 tbsp
Coriander: 1 tbsp( Roasted and ground)
Cumin: 1 tbsp(Roasted and ground)
Kashmiri red chilli Powder: 2 tsp( Use chilli powder which is deep red in color but mild in heat)
Kasoori methi/fenugreek leaves dried: 1 tsp( roasted and crushed)
Take the chicken pieces in a bowl and add salt,lemon juice, and chilli powder 1/2 tsp,and mix well and refrigerate it for 30 minutes.
Take the chicken out from the refrigerator and add hung curd,half of ginger garlic paste,garam masala, 1/2 tsp of chilli powder, and 2 tbsp of mustard oil. Mix well & marinate this for 2-3 hours in the refrigerator.
Meanwhile get the onion & tomato masala ready for the gravy.
Take a kadai and heat 3 tbsp butter. When the butter is hot add cumin seeds and when they start to crackle and turn brown add the grated onion. Fry the onion well till it turns a deep golden brown.
|Roasted cumin & coriander|
|Roasted fenugreek leaves|
|Crush fenugreek leaves along with sour cream|