Boneless chicken (small pieces) 900 grams
Yogurt 1/4 cup
Ginger (minced) 3 tsp.
Garlic (crushed) 3 tsp.
White pepper 1/4 tsp.
Cumin powder 1/4 tsp.
Mace 1/4 tsp.
Nutmeg 1/4 tsp.
Green cardamom powder 1/4 tsp.
Chilli powder 1/4 tsp.
Turmeric 1/4 tsp.
Lemon Juice 3 tbsp.
Oil 4 tbsp.

Tomato Paste 1.5 kgs
Ginger-Garlic paste 4 tsp.
Green chillies (small size. Finely chopped) 5-6
Red chilli powder 1 tbsp.
Cloves 5-6
Green cardamom 8
Butter 3 tbsp.
Cream 2/3 cup
Fenugreek 1 tsp.
Ginger (thin strands) 2 tsp.
Coriander leaves for garnishing
Salt to taste


1. Mix all ingredients given “Chicken Marination”. Add chicken pieces. For best results marinate overnight.
2. Preheat the oven to 350 F. Bake chicken for 4 mins. Baste with little oil (or butter). Bake for another 4 mins. Again baste with little oil (or butter). Bake for final 3 mins.
3. While the chicken is baking, prepare the sauce. Add tomatoes, tomato paste and tomato puree in a pan. Add 4 cups of water. Add ginger-garlic paste, green chillies, red chilli powder, cloves, cardamom and salt.
4. Cook for a few minutes, lightly stirring in between till the sauce becomes thick. Strain sauce.
5. Now add butter and cream. Mix. Add fenugreek and ginger strands. Mix and bring to a boil.
6. Add chicken and let it cook for a couple of minutes.

Garnish with coriander leaves and serve hot.

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