🥣 The Marinade
Boneless and skinless chicken: 750g
Ginger garlic paste: 2tbsp
Lime juice: 1tbsp
Cumin powder: 1tbsp
Coriander powder: 2tbsp
Red chili powder: 1tbsp
Garam masala: 1tbsp
Yoghurt: 50g (whisked)
Salt and pepper
✨ The Sauce
Yoghurt: 200g
Cooking cream: 100g
Red chili powder: 1tsp
Coriander powder: 1tsp
Cumin powder: 1tsp
Garam masala: 1tsp
Chaat masala: 1tbsp
Fenugreek leaves: 1tsp (crushed)
Fresh coriander leaves: 1tbsp (chopped)
Fresh mint leaves: 1tbsp (chopped)
Salt and pepper
🥘 The Dish
Once you've marinated the chicken for at least an hour (ideally overnight), you can start cooking the dish. I usually prep the sauce while my chicken cooks. Final ingredients to bring it all together:
Ghee: 2tbsp
Green chilies: 5-ish
Lemon wedges: 2 lemons worth
Ginger: 1 inch julienned
Garam masala: 1tsp
Fenugreek leaves: 1tsp
Fresh coriander and mint leaves: a handful (chopped)
⚒️ How
Start by pan frying the chicken till it's about 80-90% there. Rest and cut it into bite-sized chunks for later.
Add more ghee to the same pan.
Toss in your ginger and green chillies.
Once fragrant, add the chicken back to the pan.
Give it a little bit, lower the head and add the sauce.
Mix things together and let them simmer for 5-10 minutes. You basically want to cook the yoghurt and cream out.
To finish, add the garam masala along with the fenugreek, coriander and mint leaves.
The lemon wedges can be tucked into the sauce or served on the side.
Enjoy?