Ingredients
| • | Coal,dried | 1 piece |
| • | Butter | 100 grams + 2 tablespoons |
| • | Boneless chicken breasts curry cut | 1/2 kilogram |
| • | Red chilli powder | 2 teaspoons |
| • | Garlic paste | 1 tablespoon + 1 teaspoon |
| • | Ginger paste | 2 teaspoons |
| • | Lemon juice | 3 teaspoons |
| • | Salt | to taste |
| • | Black peppercorns | 8-10 |
| • | Cloves | 5-6 |
| • | Cinnamon | 3 inch sticks |
| • | Bay leaves | 2 |
| • | Almonds,peeled | 20 grams |
| • | Hung yogurt | 3/4 cup |
| • | Green cardamom powder | 1 teaspoon |
| • | Roasted cumin powder | 2 tablespoons |
| • | Turmeric powder | 1 teaspoon |
| • | Tomatoes,chopped | 1 kilogram |
| • | Onions,roughly chopped | 1/2 kilogram |
| • | Garlic cloves | 10 |
| • | Cashewnuts | 50 grams |
| • | Dried fenugreek leaves (kasoori methi) | 1 tablespoon |
| • | Honey | 2 tablespoons |
| • | Ginger | 20 grams |
| • | Kashmiri red chilli powder | 2 teaspoons |
| • | Coriander powder | 3 tablespoons |
| • | Milk | 500 millilitre |
| • | Oil | 2 tablespoons |
| • | Garlic,finely chopped | 50 grams |
| • | Red chilli powder | 2 teaspoons |
| • | Dried fenugreek leaves (kasoori methi),roasted | 1 tablespoon |
| • | Full cream | 3 tablespoons + 1 teaspoon |
Method
Marinate chicken with red chilli powder, garlic paste, ginger paste, lemon juice and salt. Mix well and set aside for an hour. Dry roast half the peppercorns, half the cloves, 1 inch cinnamon, 1 bay leaf and almonds till fragrant. Cool and grind into a fine powder.
Add the ground powder to yogurt alongwith cardamom powder, cumin powder and ½ teaspoon turmeric powder. Mix well. Add yogurt mixture to chicken and mix well. Set aside for another hour.
Place tomatoes, onions, garlic cloves, cashew nuts, kasuri methi, honey, 1 inch ginger, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon turmeric powder, salt, coriander powder, 100 grams butter in a pressure cooker.
Take a piece of muslin cloth and place on a worktop. Place remaining bay leaf, remaining cloves, remaining peppercorns and remaining cinnamon on it and seal to make a bundle (potli).
Add potli, 200 ml milk and 100 ml water in the cooker. Cover and pressure cook for 25-30 minutes. After 1 whistle, reduce heat and cook further. Remove from heat and rest for ½ an hour.
Discard potli and puree the cooked ingredients into a smooth gravy. Transfer into a deep non-stick pan.
Heat 1 tablespoon oil in another non-stick pan. Add marinated chicken and cook turning sides for 2-3 minutes or till lightly browned.
Add the chicken to the gravy, place the pan on heat and mix well.Add remaining milk, stir to mix and bring to a boil. Cover and simmer for 10-12 minutes. Switch off heat.
Heat coal piece on direct heat for 10-12 minutes.
Heat 1 tablespoon butter and remaining oil in another non-stick pan. Add chopped garlic and sauté till lightly browned.Add remaining Kashmiri red chilli powder, mix well and cook for ½ a minute.
Add some cooked gravy in the pan and mix well. Transfer this back to the rest of the gravy, mix well and cook for another 5-10 minutes.
Place a steel bowl in the pan with the chicken gravy. Put the heated coal piece in the bowl and add 1 tablespoon butter on it. Cover immediately and set aside for 5 minutes or till the smoky flavour gets infused into the gravy. Remove the cover and strain the coal butter into the gravy. Mix well.
Serve immediately garnished wi
Marinate chicken with red chilli powder, garlic paste, ginger paste, lemon juice and salt. Mix well and set aside for an hour. Dry roast half the peppercorns, half the cloves, 1 inch cinnamon, 1 bay leaf and almonds till fragrant. Cool and grind into a fine powder.
Add the ground powder to yogurt alongwith cardamom powder, cumin powder and ½ teaspoon turmeric powder. Mix well. Add yogurt mixture to chicken and mix well. Set aside for another hour.
Place tomatoes, onions, garlic cloves, cashew nuts, kasuri methi, honey, 1 inch ginger, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon turmeric powder, salt, coriander powder, 100 grams butter in a pressure cooker.
Take a piece of muslin cloth and place on a worktop. Place remaining bay leaf, remaining cloves, remaining peppercorns and remaining cinnamon on it and seal to make a bundle (potli).
Add potli, 200 ml milk and 100 ml water in the cooker. Cover and pressure cook for 25-30 minutes. After 1 whistle, reduce heat and cook further. Remove from heat and rest for ½ an hour.
Discard potli and puree the cooked ingredients into a smooth gravy. Transfer into a deep non-stick pan.
Heat 1 tablespoon oil in another non-stick pan. Add marinated chicken and cook turning sides for 2-3 minutes or till lightly browned.
Add the chicken to the gravy, place the pan on heat and mix well.Add remaining milk, stir to mix and bring to a boil. Cover and simmer for 10-12 minutes. Switch off heat.
Heat coal piece on direct heat for 10-12 minutes.
Heat 1 tablespoon butter and remaining oil in another non-stick pan. Add chopped garlic and sauté till lightly browned.Add remaining Kashmiri red chilli powder, mix well and cook for ½ a minute.
Add some cooked gravy in the pan and mix well. Transfer this back to the rest of the gravy, mix well and cook for another 5-10 minutes.
Place a steel bowl in the pan with the chicken gravy. Put the heated coal piece in the bowl and add 1 tablespoon butter on it. Cover immediately and set aside for 5 minutes or till the smoky flavour gets infused into the gravy. Remove the cover and strain the coal butter into the gravy. Mix well.
Serve immediately garnished wi
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