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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Firstly,wash the chicken pieces thoroughly. | 2. I used chicken with bones,you can go for boneless too. | 3. Add all the mentioned under "For Marination" to a mixing bowl. | 4. Add chicken pieces. | 5. Mix well,so that all the ingredients are coated on to chicken pieces well. | 6. Keep the marinated chicken for 15 minutes. | 7. Meanwhile make Masala I. | 8. In a heavy bottom pan,add butter and add onion,tomato,cashewnuts,kasoori methi and peppercorns and fry them on medium flames till the onions are brown and pulpy. | 9. Keep this aside to cool. | 10. When cooled grind them with milk to a smooth paste. | 11. In the same pan,add the marinated chicken pieces. | 12. Do not add any oil or butter and roast them on high flames till cooked and outer skin is slightly charred. | 13. Make sure you do not burn the chicken pieces. | 14. You can do this step using oven too. | 15. When done,take all the pieces on a plate and let them cool. | 16. Now,make Masala II. | 17. In the same pan,add butter and add all ingredients mentioned under Masala II. | 18. Fry them on low flame till fragrant. | 19. Let the masala cool. | 20. When cooled,grind to a smooth paste by adding little water. | 21. Now,shred the chicken pieces. | 22. You can retain the bones in the gravy or discard them. | 23. In the same pan,add butter(here I added 2 Tablespoons). | 24. To this add cilantro chopped. | 25. Fry for a minute,then add masala I. | 26. Fry the masala for 1/2 a minute then add another tablespoon butter. | 27. Again fry this for 1/2 minute. | 28. When the oil starts separating,add the masala II. | 29. Add salt and sugar. | 30. Mix once. | 31. Add the shredded chicken. | 32. Add milk or water as per choice to make gravy. | 33. I used 1/4th cup milk. | 34. Here I added another tablespoon butter(optional). | 35. Mix once. | 36. Add kasoori methi. | 37. Mix once. | 38. Do not cook this for long. | 39. Let it cook for about a minute. | 40. Switch off the gas. | 41. Serve with Kulcha / Naan/ Roti/Rice! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	250			-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-
red chili powder	1	teaspoon		-	-	-	-
tandoori spice mix	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
ginger garlic paste	2	tablespoons		-	-	-	-
red food coloring	1	pinch		-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
tomato	1		sliced	22.14	4.7847	1.0824	0.24600000000000002
cashew	1			-	-	-	-
fenugreek leaf	1	teaspoon	dried	-	-	-	-
black peppercorn	12			-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
bay leaf	3		crushed	-	-	-	-
green cardamom	6			-	-	-	-
mace	1/2			4.0375	0.4292	0.057	0.2752
clove	6	cloves		-	-	-	-
cinnamon	1			-	-	-	-
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
star anise	2	petals		-	-	-	-
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
cilantro	2	sprigs	chopped	1.0222	0.1631	0.0947	0.0231
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
salt	1/2	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
fenugreek leaf	1	teaspoon	dried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.