Supplies
- Fries:
- 3 potatoes, washed
- And cut into chips
- Salt
- 1/2 teaspoon paprika
- 1 teaspoon chilli flakes
- 1/2 teaspoon chaat masala
- Optional:
- Butter chicken gravy:
- 1/2 onion
- 2 cloves garlic
- 2' ginger root
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 3 cardamom pods
- 3 cloves
- 2 centimeters piece cinnamon
- Stick
- 1 1/2 teaspoon salt
- 3 tablespoons double
- Concentrated tomato
- Puree
- 2 birds eye green
- Chillies, finely chopped
- 3 tablespoons cashew paste
- 1/2 cup cream
- 1 tablespoon sugar
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon chilli powder
- 1 tablespoon dried fenugreek
- Leaves
- For the chicken:
- 2 chicken thighs, boneless
- & skinless
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/2 lime, juiced
- 2 tablespoons yoghurt
- 1/2 teaspoon salt
- 1 teaspoon garam masala
- 1/4 teaspoon Himalayan
- Pink salt
- 1 teaspoon dried fenugreek
- Leaves
- 2 tablespoons mustard oil (can use
- Any oil)
Steps
- First marinate the chicken by adding in all the 'for the
- Chicken' ingredients and set aside. To make the butter
- Chicken gravy, in a processor, blitz together the onion,
- Garlic and ginger into a coarse paste.
- Heat oil in a pan. Whilst heating, use a pestle and mortar
- And crush open the cardamom pods and cloves and
- Add to the hot oil along with the cinnamon.
- They should splatter in the oil slightly, at which point
- Add the ground onion/ginger/garlic paste along with
- The salt. Saute for 3-4 minutes until golden.
- Next, add tomato puree and chilies and cook for a
- Further 2 minutes. At this point, add the cashew paste,
- Cream and sugar and cook for 2-3 minutes, stirring
- Continuously.
- Now reduce the heat and add the remaining spices.
- Check for salt and adjust accordingly. You can add a
- Little water if it is a little thick. Remove from heat.
- To make the chicken, pre-heat grill at max temp. Place
- All the 'for the chicken' ingredients in a bowl and com-
- Bine. Place on a foil lined baking tray and place on the
- Top shelf for 10-12 minutes. The chicken should be white all
- The way through, and slightly charred on top.