Tangy Chicken

Chicken is baked in a tangy butter and lemon sauce that's sure to please!




INGREDIENTS

  • Chicken 1 kg.
  • Garlic paste 3 ½ tsp.
  • Red chilies whole 8 nos.
  • Tomatoes(chopped) 1 kg.
  • Coriander seeds 1 tbsp.
  • Green chillies
  • (deseeded&chopped)
  • 4 nos.
  • Ginger(chopped) ¼ cup
  • Coriander(chopped) ½ cup
  • Fenugreek(kastoori methi) 1 tsp.
  • Garam Masala 2 tsp.
  • Cardamon powder ¼ tsp.
  • Fresh cream 1 cup
  • Oil 7 tbsp.
  • Salt to taste

    METHOD

    1.Clean and cut chicken into 8 pieces.
    2.Pound red chillies and coriander seeds roughly and keep aside.
    3.Heat oil in a kadhai, add garlic paste and saute over medium heat until light
    brown.
    4.Add the pounded spices and fry for 30 sec, add tomatoes, bring to boil, add
    green chillies, 3/4ths of ginger and 1/3rd of the chopped coriander, reduce the
    heat and simmer for 4-5 mins.
    5.Then add chicken, bring to boil, simmer, stirring ocasionally, until the fat leaves
    the masala, the gravy becomes thick and chicken is tender. Add the fresh cream.
    6.Sprinkle garam masala and fenugreek, stir for 2 mins. Adjust seasoning.
    7.Remove to a dish and garnish with the remaining ginger and coriander leaves.

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