Indien chicken recipe

Due to religious motives, a whole lot of human beings in India do now not consume beef or pork. That is why chicken is the most not unusual meat in Indian cuisine. Some of India's maximum well-known dishes use fowl, which includes many which can be loved internationally at Indian restaurants. You can enjoy the genuine flavor of your favorite spiced bird dishes at home with those recipes.


Ingredients
For the chicken marinade:
1 cup fresh yogurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsp ginger paste
3 tbsp garlic paste
3 to 4 tbsps garam masala
6 peppercorns/ 2 dry red chilies
3 tbsp lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
For the gravy:
2 medium-sized onions finely chopped
6 cloves garlic chopped fine
5 pods cardamom
1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsp garam masala
2 tsp soft brown sugar
1 cup single cream
3 tbsps almonds blanched and ground to a paste
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste

Steps to Make It
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow marinating overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to medium-high (200 C/400 F/Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
Now add the cardamom and the garlic. Fry for 2 to 3 minutes.
Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
Add the grilled Chicken Tikka (chunks/ pieces) and stir. Cook for 10 minutes.
Add the cream and mix well. Turn off the flame. Garnish the dish with chopped coriander leaves and serve hot with Naans.