1 kg chicken parts (I used a mixed of breast and drumsticks)
1 tsp garlic paste
1 tsp ginger paste
½ cup plain yogurt
3 tbsp tandoori powder
Salt and pepper to taste
*See notes if you have no access to tandoori powder.
For the gravy
3 tbsp butter
2 tbsp oil
¼ cup cashew nuts, grind into a paste
3 large onions - chopped
1 tbsp coriander powder
2 green chillies - sliced
1 tsp cumin powder
1 tsp fennel powder
1 tsp chilli powder
1 tsp ginger paste
1 tsp garlic paste
⅓ cup cream
250g tomato - chopped
½ cup cilantro leaves + a few sprigs for garnish
salt to taste
Instructions
Directions for chicken
Combine all the ingredients in a large bowl.
Marinate for at least 1 hour or up to 24 hours.
Preheat oven to 180 degrees Celsius or an outdoor grill. Lightly oil the baking pan/grill.
Cook chicken pieces for about 40-50 minutes.
Alternatively, you can pan fry the chicken.
Directions for the gravy
In a pot/pan, heat up butter and oil.
Add onions and green chilies and fry till fragrant.
Add ginger and garlic paste and saute for a further 60 seconds.
Mix in all the spices and cook for a good 5 minutes.
Throw in the tomatoes, cashew nut paste, salt and half cup of water to the pan and cook on medium heat till the tomatoes have turned all mushy. This takes about 15 minutes.
Pour the cooked mixture in a blender or you can also use a handheld blender. If you prefer a chunkier gravy, feel free to skip this step. It would still be delicious.
If you are going to blend the mixture, process/blend until a smooth consistency.
Return the sauce to the pan and add the chicken pieces.
Stirring occasionally, throw in the cilantro and cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking)
Garnish with more cilantro.
Notes
If you have no access to ready-made tandoori masala, you can make a simple home-made version 2 tbsp garam masala 1 tbsp cumin powder 1 tbsp coriander powder 2 tbsp paprika 1 tsp tumeric powder