[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.