STEP-1 Tandoori Marinade (Makes More than needed, can be stored)
Ingredients
- 150 gms Red Onions
- 2 Tsp Salt
- An inch (small piece) Ginger
- 2 Tsp Chopped Garlic
- 3 Green Chillies (De seeded)
- 1 Cup of mixed Coriander (with Stalks) and Mint leaves
- 4-5 TBSP Lemon Juice
- 2 TBSP Oil
- 4 Tsp Kashmiri Rec Chillies
- 2 ½ Tsp Garam Masala (Best to make it Fresh at Home)
- 1 Tsp Coriander Powder
- Procedure for Marinade:
- In a chopper (or mixer), add the onions and salt. Pulse it so that the onions get chopped and mixed with the salt
- Squeeze out the excess liquid from the onions and put it back in the chopper/ mixer jar
- Add all the other ingredients into the chopper/ mixer jar and blitz to form the Tandoori paste. Season a bit more if needed. Use as desired and store the rest in an airtight container in a fridge (can store for up to 2 weeks)
STEP-2 Chicken Tikka
Ingredients
- 500 gms of Chicken Thigh fillets (Portioned into large Cubes)
- 1 Tsp Salt
- ½ Tsp Cumin Seeds
- ½ Tsp Crushed Black Pepper
- 2 Tsp Dry Fenugreek Leaves
- 2 TBSP Oil
- 2 TBSP Tandoori Marinade
- Procedure for Chicken Tikka:
- Season the Chicken with Salt, Pepper, Cumin Seeds, Oil and 1 Tsp of Dry Fenugreek Leaves. Mix well, and cover all the chicken fillet cubes
- Add the Tandoori Marinade and the remaining dry Fenugreek Leaves, mix well, so that all the chicken is covered
- Marinade the chicken Overnight (Best for 24 Hours)
- Skewer the Chicken and cook on a gentle Coal BBQ, or a Hot Oven at 220 Celcius, for 15 mins or until a slight char develops on the chicken. Cook a little longer if the Tikka has to be eaten immediately, it can be a little under, if being made into Butter Chicken
STEP-3 Butter Chicken
Ingredients
- 1 Tsp Cumin Seeds
- ½ Tsp Fenugreek (Methi) Seeds
- 3 TBSP Ghee (Clarified Butter)
- 2 Tsp of chopped Ginger and Garlic
- 250 gms Fresh Tomatoes (Diced and softened in a Microwave or pulsed in a chopper/ mixer)
- Salt to Taste
- 2 Tsp Kashmiri Red Chillies
- 1 Tsp Garam Masala
- 1 Tsp Coriander Powder
- 2-3 Tsp Dry Fenugreek Leaves (Kasuri Methi)
- 1 TBSP Honey
- 100 ml Fresh (Thickened) Cream, a Little More for GArnish
- 300 gms of Chicken Tikka (5-6 Pieces)
- 50 ml Chicken Stock/ Water
- Procedure for Butter Chicken:
- Toast the cumin and fenugreek Seeds on a gentle flame
- Add 1 ½ TBSP Ghee and gently toast the dry spices in it
- Add in the chopped Ginger and Garlic and fry them in ghee
- Add in the tomatoes, season with salt and add the spices, add ½ tsp Dry Fenugreek Leaves, cook everything together on a high flame
- Add 1 TBSP of honey, and stir in the cream
- Bring to boil, and add the Chicken Tikka. Cover all the tikkas with the sauce and add a little stock/ water
- Add the remaining dry fenugreek leaves. Cover the pan and cook the dish on a low heat
- Take off the lid, and keep cooking for last few minutes on high heat to reduce the liquid
- Allow the Dish to cool entirely before serving. Gently Warm before serving and serve with 1 TBSP of fresh cream over the dish (Serves 2-3)