Recipe for 4 people:
-1 teaspoon chili powder
-2 tablespoons of oil
-2 tablespoons of lemon juice
-1 teaspoon of salt
-1/2 teaspoon black pepper
-1 teaspoon of garlic-ginger paste
-50g of butter
-1 tablespoon of oil
-2 teaspoons of garlic-ginger paste
-1 teaspoon of sweet paprika
-1 heaping teaspoon of sugar
-500g of tomato puree (or coulis depending on the appellation)
-80g of cashew nuts
-marinated and grilled chicken
-a small handful of “kasuri methi
Put the chicken cut into pieces in a container. Add salt, garam massala, pepper, chili powder and oil. Add the half natural yogurt.
For the chicken marinade:
- Put the chicken cut into pieces in a container. Add salt, garam massala, pepper, chili powder and oil. Add the half natural yogurt.
- Mix well and add the lemon juice.
- For the "garlic-ginger" paste, you can find it ready-made in exotic or Indian grocery stores. You can also make it yourself by mixing 50g of garlic and 50g of ginger, both peeled!
- Mix well, wrap in cling film and let sit overnight or overnight at best, or at least 3 hours.
- When the chicken has marinated long enough , heat a pan over high heat. Grill the pieces without the marinade sauce (which will probably be absorbed!) without adding anything to the pan.
- Turn them over and grill on the other side.
- When they are grilled on both sides, (without necessarily being cooked inside), put them in a plate the time to prepare the sauce.
- Cut the onions into coarse pieces and place in a blender.
- Blend to reduce to very small pieces. Be careful not to puree the onion!
- Heat butter and oil in a wok or large, high-sided skillet.
- Add onions and cook over moderate heat.
- Cook for about 15 minutes, stirring regularly.
- The onions should start to color and have a nice amber color.
- Add the sweet paprika and the garlic-ginger paste.
- Mix well and cook for two minutes.
- Add tomato pulp and sugar.
- Cook and stir for 5 minutes. Put the cashews in a small blender or blender. Add half a glass of water to help grind the nuts. Blend until you get a kind of cream.
- Pour the contents into the sauce, put 200ml of water back into the blender bowl to rinse and pour the resulting water into the sauce (that way you don't lose anything!).
- Cook until the sauce thickens, about 10 minutes. Add the chicken (with the juice it will probably have given back).
- Put the "kasuri methi" in a small frying pan over moderate heat and toast (without burning!!) the leaves.
- Simply crush the dried roasted leaves in the palm of your hands to obtain a powder. Sprinkle with sauce.
- Add the cream and cook until a very creamy sauce is obtained that coats the spoon generously.
- Serve with plain rice or rice with dried fruits (recipe coming soon) or a vegetable byriyani (recipe coming soon!).