Tandoori Chicken
Ingredients
- 300g leftover chicken shredded (preferably chicken leg or thigh)
- 2 medium onion finely sliced
- 2 tomatoes roughly chopped
- 1 inch ginger
- 3 cloves of garlic
- 1 tsp fennel seeds
- 1/3 tsp caraway seeds
- 1 small piece of mace
- 1 dried chilli
- 2 cloves
- a few peppercorns
- 2 tbsp yoghurt
- 2 tsp coriander powder
- 2 tsp or to taste red chilli powder
- 1/2 tsp turmeric powder
- a few bay leaves and green cardamom
- 1 tsp dried fenugreek leaves
- 2 tbsp mustard oil
- 1 tsp ghee
- 1/4 cup or as needed water
- salt to taste
- coriander for garnishing
Preparation
In a wok or pan heat mustard oil, add the bay leaves and cardamom
Add the onion and sauté till they are golden in colour
In mortar and pestle, add the ginger, garlic, mace, fennel seeds caraway seeds, cloves, peppercorns and chilli
Pound it to make a paste
Add this paste in the onions and sauté till the onions are brown in colour
Now add the yoghurt, tomato, salt and all the spice powders
Sauté till the tomatoes are cooked and all the water is evaporated from yoghurt
Now add the shredded chicken, water and adjust salt
Bring it to a boil, add in the ghee and dried fenugreek leaves (kasoori methi)
Cover for 2 minutes
Garnish with coriander and serve hot!