Ingredients
Chicken Marination
- Boneless chicken 1 kg, pounded and cut into pieces
- Yogurt 1 cup
- Dried fenugreek 1 tsp
- Black pepper powder 1/2 tsp
- Paprika powder 2 tsp
- Salt to taste
- Turmeric powder 1/2 tsp
- Garam masala 1 tsp
- Coriander powder 1/2 tsp
- Cumin powder 3/4 tsp
- Tandoori masala (I used Mehran’s) 1 tsp
- Oil 3 tbsp
- Lemon juice 2 tbsp
Gravy
- Onion 1 medium, sliced
- Garlic cloves 3-4, chopped
- Ginger 2-inch piece, sliced
- Tomatoes 2 big, peeled and chopped
- Green chili 1-2 ,chopped
- Tomato paste 3 tbsp
- Carrot 1, sliced
- Salt to taste
- Turmeric powder 1/4 tsp
- Cumin powder 1 tsp
- Water as needed
- Fresh cream 1/2 cup or more as needed
Other Ingredients
- Potatoes 3 big, cut into big chunks
- Fresh coriander for garnishing
Preparation
- TIKKA: Mix all the spices in yogurt and add chicken to it. Mix and allow to marinate for 30 minutes.
- Meanwhile, preheat the oven to 220°C.
- Peel and cut potatoes into chunks. Transfer to a casserole and drizzle some salt and oil. Mix and bake at 220°C for 10-15 minutes.
- Now take out and add chicken and bake at same temperature for 35-40 minutes.
- Take out and allow to rest for a few minutes.
- GRAVY: While the chicken is baking, in a saucepan add oil, onion, garlic, ginger, green chili, tomato, carrot, salt, turmeric powder and garam masala.
- Cook for a few minutes until onions are soft. Now add some water, cover and cook until everything is soft.
- Now blend into a smooth paste in a blender.
- Lastly add cream and blend for a few seconds.
- Serve with boiled rice and chicken potato casserole.
- Enjoy!