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Main ingredients | Boneless chicken leg, Ripe mango puree, Hung yogurt, Yellow chilli powder, Mustard oil, Mace, Green cardamoms, Garlic, Cashewnuts, Bay leaf, Butter, Khoya, Roasted dried fenugreek leaf powder, Fresh cream, Honey, Silver varq |
Cuisine | Indian |
Course | Main course chicken |
Prep time | 1.5-2 hours |
Cook time | 30-35 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Moderate |
Others | Non vegetarian |
Ingredients
- ¾ cup ripe mango puree
- 750 grams boneless chicken leg, cut into 1 inch pieces
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- Salt taste
- ½ cup hung yogurt
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- ½ teaspoon yellow chilli powder
- ½ teaspoon cumin powder
- 2 tablespoons mustard oil
- Gravy
- 6 medium yellow tomatoes
- 2 tablespoons oil + for grilling
- 1 blade mace
- 4-5 green cardamoms
- 4-5 garlic cloves
- 6-8 cashewnuts
- Salt to taste
- 1 bay leaf
- Melted butter for basting
- ½ teaspoon yellow chilli powder
- ¼ cup grated khoya/mawa
- ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
- ¼ cup fresh cream + for garnish
- 2 tablespoons butter
- 1 tablespoon honey
- Ripe mango wedge for garnish
- Fresh mint sprigs for garnish
- Silver warq for garnish
Method
- Take chicken in a large bowl. Add ginger-garlic paste, lemon juice and salt and mix well. Keep this in the refrigerator for 30 minutes.
- For the second marinade, add hung yogurt, turmeric powder, garam masala powder, yellow chilli powder, cumin powder and mustard oil to the chicken mixture and mix till each chicken piece is covered with the masala. Place this back in the refrigerator to marinate for 1 hour.
- Cut the top and the discard the eye of the yellow tomatoes and roughly chop them
- To make the gravy, heat oil in a deep pan. Add mace, green cardamoms and garlic and sauté well.
- Add tomatoes and mix well. Add cashewnuts and mix well. Add salt, mix and cook for 1-2 minutes.
- Add 1 cup water and mix well. Add bay leaf, mix, cover and continue to cook for 10-12 minutes or till the tomatoes turn soft.
- Meanwhile thread the chicken onto skewers.
- Heat oil in a non-stick electric griller. Place the skewers on it and grill on high heat for 3-4 minutes, flip and cook the other side for 3-4 minutes as well. Baste with butter in between. Continue to cook till the chicken is cooked completely.
- Add mango puree and yellow chilli powder to the tomato mixture, mix well and cook for 1 minute.
- Discard the bay leaf and mace blade and switch the heat off. Cool slightly then transfer the mixture into a blender jar and blend finely.
- Strain the mixture into the same pan. Switch the heat on and cook for 1-2 minutes or till it comes to a boil.
- Add khoya and mix well. Cook for 1-2 minutes.
- Adjust the salt, add dried fenugreek leaves powder and fresh cream and mix well. Add the chicken and mix, cook for 3-4 minutes on medium heat.
- Add butter and mix well. Switch the heat off and add honey and mix well.
- Transfer to the serving bowl and garnish with ripe mango wedge, mint sprig, fresh cream and silver warq. Serve hot.
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