One of the tastiest, creamiest, most delicious chicken dishes I've ever made! I served the dish with parathas/chapatis. But it can go well with naans too.
Recipe courtesy of Fati Naz
Recipe for the marinade:
1 kg chicken, without skin, cut into 10-12 pcs. Then slit the pieces for perfect marinating
3 tbsp. full thick yoghurt
3 tbsp. fresh cream
1 tbsp. fresh ginger garlic paste
2 tbsp. Tandoori Masala
1 tsp. red chili powder
1 tsp. paprika
½ tsp. fenugreek leaves
1 tsp. garam masala
1 tsp. finely crushed cumin
1 tsp. finely crushed coriander
salt to taste
½ tsp. meat tenderizer (skip this if you are marinating overnight)
2 tbsp. lemon juice
2 tbsp. melted butter or ghee
Mix together all the ingredients including the chicken .Cover and keep it in fridge for 2 hours if you're using tenderizer, or preferably overnight if without tenderizer.
Recipe for the sauce:
4 tbsp. butter + 1/4 cup oil (I later drained the excess oil)
1 tsp. ginger garlic
300 gm. tomatoes, finely chopped
Salt to taste
2 green chili, sliced
½ cup fresh cream
Pre-heat oven at 200C and grill the chicken. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken pieces on both sides, for about 8-10 min per side or until slightly charred.
In a large pan, on medium heat, melt the butter then add the oil.
Add the ginger & garlic,1 green chili and fry for a few seconds.
Add in the chopped tomatoes and cook until all the water from the tomatoes dries up.
Add the grilled chicken, the remaining marinade and drippings, salt and green chili.
Keep on low heat, covered & cook for 10 minutes.
Add the cream and cook for another 2-3 min.