Ingredients Jump to Instructions ↓

  1. 1 3/4 pounds skinless, boneless chicken breast halves - cubed

  2. 1 tablespoon lemon juice

  3. 1 cup yogurt salt to taste

  4. 2 tablespoons garlic paste

  5. 1/2 tablespoon garam masala

  6. 2 tablespoons melted butter

  7. 1 tablespoon chili powder

  8. 2 tablespoons ginger paste

  9. 2 tablespoons lemon juice

  10. 2 tablespoons olive oil

  11. 1 tablespoon butter

  12. 1 tablespoon garam masala

  13. 1 tablespoon ginger paste

  14. 1 tablespoon chopped garlic

  15. 1 tablespoon chopped green chile pepper

  16. 2 cups tomato puree

  17. 1 tablespoon chili powder salt to taste

  18. 1 cup water

  19. 1 tablespoon honey

  20. 1/2 teaspoon dried fenugreek leaves

  21. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.


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