This dish is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates.
Ingredients :
1 kg chicken
1½ cups thick curd (dahi)
2 tbsp ready-made tandoori chicken masala
Aashirvaad salt to taste
pepper to taste
½ tsp red chilli powder
½ tsp garam masala
Drop of red food colouring
Gravy
1½ kg tomatoes
3 tbsp ginger (adrak), sliced thinly
1 green chilli, sliced
3 tbsp butter or oil
2 tbsp fenugreek leaves (methi)
2 tbsp full cream
Method of Preparation :
Marinate the chicken for 2-3 hours with the above ingredients. Then grill it in the oven for half an hour. Keep turning the pieces and checking. If needed, keep longer than half an hour. It should be cooked thoroughly.
Gravy
Dry roast and crush the methi leaves.
Slice tomatoes in half and pressure cook for 3 whistles with very little water. Remove the skin and puree in the blender.
Saute ginger and chilli in the butter and add the tomato puree. Add a little more butter/oil and fry puree till dry.
Mix a little water to the thick gravy. Add methi leaves before the water dries up. Add salt and garam masala. Then add the grilled chicken to the gravy. Lastly, add the cream before serving.