This delicacy is
considered to be one of the best chicken dishes. The marinaded
chicken is roasted in an oven before it is immersed in a smooth
gravy.
Chicken
drumsticks 800 gm
Cashew nuts,
crushed and browned 15 gm/1 tbs
Chicken stock
1 litre
Coriander
powder 10 gm/2 tsp
Cream 30 ml/2
tbs
Garlic paste
30 gm/2 tbs
Ginger paste
30 gm/2 tbs
Green chillies,
sliced 2
Lemon juice 30
ml/2 tbs
Onion paste,
browned 90 gm/6 tbs
Red chilli
powder 5 gm/1 tsp
Saffron a
pinch
Salt to taste
Sweet ittar 2
drops
Tomato purée 1
litre
White butter
90 gm/6 tbs
Marinade the chicken in the ginger and garlic pastes, salt,
chilli powder and lemon juice for an hour. Skewer the
chicken pieces and cook in the tandoor till half done. In a
large pan cook the onion paste, tomato Purée and chicken
stock till it reaches a sauce like consistency. Strain
through a muslin cloth. In a kadhai heat 60 gm butter. Add
coriander powder and chicken pieces and sauté for 3-4
minutes.
Add the
sauce and cook for another 3 to 4 minutes. Add sweet ittar
and remove to a bowl. Melt the remaining butter in a small
pan. Add the green chillies and sauté briefly. Add the
cashew nuts and cream and pour onto the dish. Crush saffron
in a spoon with a few drops of water and sprinkle over the
cashew-cream paste.
