1Cut slits into 1lb of chicken and set aside to prepare the marinade.
2In a blender, grind 1/2 bunch of cilantro, 2-3 stems of fresh mint leaves, 5-6 green chilies, 1 medium onion, 7-8 SWAD cashews, a 1-inch piece of ginger, and 5-6 cloves of garlic.
3Blend to a smooth paste and set aside.
4In a large bowl, add 1 cup yogurt, 1 cup fresh cream, 1 tsp black pepper, 1 tbsp kasuri methi, 2 tsp lemon juice, 1 tsp garam masala, 1 tsp chaat masala, and salt to taste.
5Mix thoroughly.
6Add the green blended chutney and mix well to combine and form the marinade.
7Pour half of the marinade mixture over the chicken and set aside to marinate for 30 minutes.
8Prepare the marinated chicken for smoking by placing a piece of tinfoil in the middle of the chicken.
9Light a piece of coal on the stove, and place on the tinfoil.
10Finally, drizzle a few drops of oil on the coal to create smoke, and cover with an airtight lid.
11While smoking, add 2 tbsp of butter to a griddle or a frying pan over medium / high heat.
12Add the marinated and smoked chicken pieces and cook for about 7-8 minutes on each side.
13In a large pan over medium heat, add 2 tbsp oil and the remaining half of the marinade from earlier.
14Cook until the oil begins to separate.
15Add all of the cooked chicken pieces and continue cooking everything together for about 10 minutes to finish.
16Serve with plain white rice or a naan.
Ingredients
1 lbs Chicken
0.5 bunch Cilantro
2 stems Fresh Mint Leaves
5 qty Green Chilies
1 medium Onion
7 qty SWAD Cashews
1 inch piece Ginger
5 cloves Garlic
1 cup Yogurt
1 cup Fresh Cream
1 tsp Black Pepper
1 tbsp Kasuri Methi
2 tsp Lemon Juice
1 tsp Garam Masala
1 tsp Chat Masala
0 to taste Salt
2 Tbsp Butter
2 tbsp Oil
0 Smoke Coal
Equipment
blenderlarge bowltinfoilstovegriddle or frying panlarge pan
Tips
A unique touch of smoky aroma is added using coal.