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Ingredients :
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
2 onions chopped
1 chopped tomato
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/sunflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish |
Method :
Mix the chicken breast, lime juice, fresh cream,
yogurt, salt, roasted and powdered cloves, cinnamon, cardamom, bay
leaves in a bowl and allow to marinate for overnight.
Cook this marinated chicken breast in clay oven
specially imported from india for three minutes and the cut into thin slices.
Heat the oil in a pan and add the onions. Fry till
golden brown, then add the ginger and garlic pastes. Fry for a
minute, then add chopped tomatoes, chopped green chilli, turmeric
powder, garam masala and cook till it becomes golden brown.
Now add the charcoal grilled chicken slices, 1 tbsp
yogurt, a touch of cream and cook till the gravy is reduced to thick consistency.
Garnish with coriander leaves and serve with naan bread
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