Tandoori
chicken 1 kg/2 birds, cut into 8 pieces each
Butter 120 gm/
1/2 cup
Coriander
leaves, chopped 15 gm/1 tbs
Cream 160 ml/
2/3 cup
Garlic paste
45 gm/3 tbs
Ginger paste
45 gm/3 tbs
Ginger,
shredded 10 gm/2 tsp
Green chillies
5
Paprika 2.5
gm/ 1/2 tsp
Salt to taste
Tomatoes,
chopped 900 gm
Melt
half the butter in a pot, stir in the ginger and garlic
pastes and cook till the mixture is dry. Add tomatoes and
salt and cook till the tomatoes are mashed. Add 480 ml/2
cups water and simmer for a few minutes. Strain the gravy
through a soup strainer into another pot. Melt the remaining
butter in a kadhai, add the shredded ginger and green
chillies and sauté for a minute. Add the paprika and wait
for the colour of the masala to turn a bright red. Add the
strained gravy and bring to a boil. Add the tandoori chicken
pieces and simmer for 10 minutes till the chicken is tender.
Stir in the cream.
Time:
Preparation: 20 minutes plus time to roast the
chicken if tandoori chicken is not available.
Cooking: 45 minutes
To
Serve: Garnish with coriander leaves and serve with any
Indian bread of your choice.
