[Quick Facts]
Main Ingredients: Boneless chicken breasts, yoghurt, various Pakistani spices
Time Required: 1 hour 30 minutes
Serves: 6

Ingredients:

  • 2 pounds (908 grams) of boneless Chicken breasts
  • ¼ cup of Plain Yogurt
  • 3 teaspoons of minced Ginger (Adrak)
  • 3 teaspoons of crushed Garlic (Lehsan)
  • ¼ teaspoon of White Pepper
  • ¼ teaspoon of Cumin Powder (Pisa Zeera)
  • ¼ teaspoon of Mace (Jalaotri)
  • ¼ teaspoon of Nutmeg (Jaifal)
  • ¼ teaspoon of Green Cardamom Powder (Ilaichi Powder)
  • ¼ teaspoon of Red Chilli Powder (Pisi Lal Mirchain)
  • ¼ teaspoon of Turmeric Powder (Pisi Haldi)
  • 3 tablespoons of Lemon Juice
  • Melted Margarine for basting
  • 4 tablespoons of Vegetable Oil

    • Ingredients for gravy:

  • 2 pounds (908 grams) of chopped Tomatoes
  • 10 ounces (283 grams) of Tomato Puree
  • 2 teaspoons of Ginger Paste (Pisi Adrak)
  • 2 teaspoons of Garlic Paste (Pisa Lehsan)
  • 1 tablespoon of Red Chilli Powder (Pisi Lal Mirch)
  • 2 teaspoons of finely chopped Green Chillies (Hari Mirch)
  • 2 teaspoons of Cloves (Loung)
  • 8 Green Cardamoms (Choti Ilaichi)
  • 2 teaspoons of Ginger (Adrak)
  • 1 teaspoon of Fenugreek
  • 5 ounces (142 grams) of Tomato Paste
  • Salt to taste
  • 3 tablespoons of Butter
  • 2/3 cup of Cream
  • Honey to taste

    • Instructions:

    (1) Whisk together all of the ingredients (not the gravy ingredients) in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350؛F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

    (2) While doing this, make the gravy. Deseed and chopped green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick gravy. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the gravy tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

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