Serves 3
Directions
- 1Cut the chicken thighs into small pieces.
- 2Squeeze half a lemon in the chicken pieces.
- 3Add turmeric to the chicken.
- 4Add salt to the chicken.
- 5Mix and marinate the chicken with these simple ingredients.
- 6Add vegetable oil to a pan.
- 7Add butter to the pan.
- 8Let it melt on a medium to low flame.
- 9Add chopped onions to the hot oil and butter.
- 10Stir and cook your onions for about 2 to 3 minutes on a medium flame.
- 11Add chopped garlic to the pan.
- 12Cook these ingredients for about 3 to 4 minutes or until raw aromas have disappeared.
- 13Put the gas setting to the lowest.
- 14Add red chili powder to the pan.
- 15Add garam masala powder to the pan.
- 16Add coriander powder to the pan.
- 17Add cracked black peppercorns to the pan.
- 18Add kasoori methi leaves to the pan.
- 19Add turmeric powder to the pan.
- 20Mix and cook these spices on a very low flame for about 30 to 40 seconds.
- 21Add chopped tomatoes to the pan.
- 22Stir the tomatoes.
- 23Add some salt.
- 24Cook these tomatoes until they have softened and disintegrated into the sauce.
- 25Add a splash of warm water.
- 26Keep cooking.
- 27Add your marinated chicken into the pan.
- 28Stir and pan-roast your chicken really well to sear it from all sides to lock all the juices in.
- 29Add a splash of warm water.
- 30Put the gas setting to lowest and cover the pan.
- 31Let the chicken simmer on a very gentle flame for about 5 to 6 minutes.
- 32Open the pan and stir.
- 33Cook the chicken without the lid for about 3 to 4 minutes.
- 34Add chopped green chilies.
- 35Add finely chopped coriander leaves.
- 36Add some cold butter.
- 37Add thinly sliced ginger.
- 38Stir everything well.
Ingredients
- 500 g chicken with or without bones
- 0.5 unit lemon juice
- 1 tsp turmeric powder
- 0.5 tsp salt
- 5 tbsp vegetable oil
- 50 g unsalted butter
- 2 unit onion
- 10 cloves peeled garlic
- 2 tbsp peeled ginger
- 2 tsp Kashmiri red chili powder
- 2 tbsp coriander powder
- 2 tbsp garam masala
- 2 tsp turmeric powder
- 1 tsp cracked black peppercorns
- 1 tsp dry fenugreek leaves (Kasoori Methi)
- 4 unit tomatoes
- 2 unit mild green chillies
- 3 tbsp coriander leaves
- 2 tbsp cold butter
- sliced ginger
- as required salt
- as required warm water
Equipment
panbowltongschopping boardspoon
Tips
- Take enough time to fry your onions, cook them really well, let them caramelize and get a little color before adding the rest of the ingredients.
- Your nose is the best guide to know when the raw aromas have disappeared.
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