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| Chef | |
| Submitted | August 29th 2010 |
| Cuisine | Indian |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
FOR THE CHICKEN MARINADE
1 cup low fat yogurt
1 Tbsp ginger, peeled and grated
1 Tbsp garlic, minced
2 Tbsp Indian Tandoori masala
1/4 cup tomato puree
Juice of 2 limes
2 Tbsp ghee (or melted butter)
1 1/2 to 2 lbs chicken thighs or breasts, cut into strips or cubes
Salt to taste
FOR THE GRAVY/SAUCE
2 Tbsp ghee (or melted butter)
1 Tbsp ginger, peeled and grated
1 Tbsp garlic, minced
5 medium tomatoes, peeled and chopped
1 to 2 green chiles slit (seed them to decrease heat)
1 tsp dried fenugreek leaves
1/4 cup low fat cream (I've used 2% milk and it turned out fine)
Salt to taste
Gorgeous in color and taste!
Directions
In a large bowl, mix together the yogurt, ginger, garlic, Indian tandoori masala, tomato puree, salt, lime juice, and clarified butter. Add the chicken and mix well. Cover and refrigerate for at least an hour (overnight is even better).
Preheat the oven to 400Cº. Place the chicken in a single layer in a roasting pan. Pour all remaining marinade over the chicken. Roast 15 minutes, then turn the pieces over and roast for another 15 minutes.
Remove the chicken from the oven and place in a bowl. Reserve the cooked marinade.
In a large skillet, heat the clarified butter for the gravy/sauce over medium heat. Add the ginger and the garlic. Sauté for about 30 seconds.
Add the tomatoes and green chilies and cook, stirring constantly. Use the back of your spatula to mash the tomatoes as you go. Continue until the tomatoes are completely mashed and soft. (simmer covered for about 20 minutes)
Add the reserved marinade, salt, pepper, fenugreek leaves, and chicken, and mix well. Simmer covered for about 10 minutes. Add the cream and simmer for another minute.
Serve hot with Naan or over basmati rice.
Preheat the oven to 400Cº. Place the chicken in a single layer in a roasting pan. Pour all remaining marinade over the chicken. Roast 15 minutes, then turn the pieces over and roast for another 15 minutes.
Remove the chicken from the oven and place in a bowl. Reserve the cooked marinade.
In a large skillet, heat the clarified butter for the gravy/sauce over medium heat. Add the ginger and the garlic. Sauté for about 30 seconds.
Add the tomatoes and green chilies and cook, stirring constantly. Use the back of your spatula to mash the tomatoes as you go. Continue until the tomatoes are completely mashed and soft. (simmer covered for about 20 minutes)
Add the reserved marinade, salt, pepper, fenugreek leaves, and chicken, and mix well. Simmer covered for about 10 minutes. Add the cream and simmer for another minute.
Serve hot with Naan or over basmati rice.