Chef Ripudaman Handa
Sep 13, 2017
In a big kadhai heat and add butter, once butter melts add shahi jeera, saunf, green cardamom and bay leaf.
Once the spices are cooked add in garlic, sliced onions and slices of tomatoes, cook it well by adding hot water.
Add cashew nuts, seedless degi chillies, turmeric, salt, coriander powder, once nicely cooked and tomatoes are tender add honey & extra butter.
Let it cool and then grind it in a mixer grinder till smooth paste, strain the gravy then add some cream on the top and sprinkle dry crushed fenugreek.
For marinating the chicken
In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd.
Add the raw chicken pieces to the marinade and mix well.
Keep it in the refrigerator overnight or minimum 6 hours.
Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.