600gms chicken(with bones)
Lemon juice (1)
2 larger onions sliced
1 inch ginger
5 medium sized garlic cloves
3 green chillies
2 cups yoghurt
2 tsp Garam Masala
2 tsp Tandoori Masala
2 tsp Coriander Powder
2 tsp Red Chilli Powder
2 tsp Kasoori Methi ( Fenugreek Leaves)
4 Green Cardamom
1 large Bay Leaf
50 gms Butter
Salt to taste
Freshly chopped coriander leaves for garnish
Method
Wash the chicken and pat dry.
Marinate in lemon juice, 1 tsp chilli powder and a pinch of salt for half an hour.
Grind ginger, garlic and green chillies to a paste
Add 2 tsp tandoori masala , half of ginger garlic and chilli paste 1 tbl sp oil and marinate for 2 hrs.
Heat 1 tbl spn oil and add butter
Crackle green cardamom and bay leaf and add 1 tsp garam masala
Add the sliced onions and allow to sweat.
Add the remaining ginger garlic chilli paste , garam masala, coriander powder, chilli powder and kasoori methi
Allow the onions to turn golden brown
Add the marinated chicken and allow to cook on medium heat until tender
Add salt and cook on high flame to a slightly thick consistency
Garnish with freshly chopped coriander leaves
Serve with Steamed Rice or Naan Bread.
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