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Ingredients:
1/4 pt Yogurt, plain
1
ts Ginger, crushed
1
ts Garlic, crushed
1/2
ts powdered red pepper (more or less for taste, keep in mind the
Tandoori Masala does have a little as well so you might just want to
skip this)
1
ts Salt
1/4
ts Tandoori Masala (I prefer Raja but Shan or any other will do just as
well)
3
lb whole Chicken, skinless; (insides removed)
11/2
ts Oil
2
oz Butter
1
Cinnamon stick -- 1 inch
5
Cloves
5
Green cardamoms
1
Bay leaf
1
handful of cashew nuts (blended into a puree using a blender add a
little water if necessary)
1/4
ts Saffron threads; crushed
1/4
pt Full Cream or (USA can use Half and Half)
1
large onion (chopped or diced real small)
1
Tomato (chopped or diced real small or use puree instead)
Method:
-
Mix
yogurt, garlic, ginger, salt and Tandoori masala and rub into
chicken. You can even use chicken pieces instead of whole chicken.
-
Let
it marinate overnight. Some people say 4-6 hours but overnight
tastes better.
-
Bake
chicken in an ovenproof dish at 375 degrees F for about 40-50
minutes.
-
Use
the liquid to brush the dry parts of the chicken. Save the liquid if
any to use later.
-
Once
the chicken is done remove the bones and cut into approx 2 inch
strips.
-
In
a saucepan, melt butter and fry cinnamon, cloves, cardamoms and
bayleaf for 1 minute.
-
Add
onion and stir till slightly brown, add tomato, Add chicken liquid
(that you saved earlier).
-
Add
crushed saffron, and cream.
-
Cover
and simmer gently for 8-10 minutes.
-
Add
chicken and adjust seasoning. Let it thicken. Cover and simmer for
5-6 minutes.
-
Remove
from heat.
-
Garnish
with coriander and just a little cream.
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