Make a paste of the ginger, chili, and garlic, or use equivalent ginger garlic paste + minced chilis
Make a smooth paste from the yogurt and gram flower. This will keep the yogurt from breaking (separating) when it's cooked.
Combine yogurt gram flour mix, ginger garlic chili paste, and marinade spices
Skewer chicken leaving a bit of space between the pieces, then marinade chicken at least a half hour in fridge, ideally overnight.
Cook in oven on broiler with chicken close to burner element, turning every 5 minutes or so. Pull chicken out when both sides have a bit of black char on the edges. Use a thermometer if you have one and test to 175F. Remember chicken thigh stays tender at much higher temps than breast, so don't worry about giving it a little char.
Heat up a large sauce pan to medium
Add 2T butter
Add onion. Add a pinch of salt to help sweat the onions.
Cook on medium lot heat until light brown, about 10m, stirring as needed
Add ginger, garlic, and chili, and cook for another 5m
Add tomato puree, turn to medium low and cook down until oil separates from the mixture. This will take about 10m. Stir frequently.
Add gravy spices, rest of butter, cream, honey, fenugreek leaf crushed between palms, and a pinch of salt
Add in cooked chicken along with its cooking juices
Cook on low for about 1/2 hour where the mixture is just simmering.
Add cilantro and lemon juice. Stir in and cook for another 2-3m.
Taste test for spice. If you want a bit more heat, add cayenne pepper 1/4tsp at a time, stirring in and letting sit for 2m.
t=teaspoon. T=tablespoon. The secret to a great tasting dish is some char on the chicken to give it a grilled flavor, and watching the vegetable mix to ensure it 'cooks down' properly. Add the cilantro at the end, and never add lemon juice to a boiling mixture as it will make it too sour. Avoid the temptation to use chicken breast. Chicken thigh is more tender, tastier, and less expensive.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 520 (78%)|
|Amt Per Serving||% DV|
|Total Fat 57.8g||77 %|
|Saturated Fat 34.3g||172 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 235.9mg||73 %|
|Sodium 177.3mg||6 %|
|Potassium 529.3mg||14 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 9.9g|
|Protein 25.2g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 663
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