The student, Mr. MADHU DANUSH of BCTCA 3RD SEM is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.
Ingredients:
700 gm chicken curry cut
For the Marinade:
30 gms Red chilli powder
25 gms Ginger and garlic paste
20 gms Garam masala powder
15 ml Mustard oil
2 nos Lemon juice
Salt to taste
500 gms Curd
For the Gravy:
200 gms Fresh Tomatoes
250 gms tomato puree
175 gm white butter
5 gms black cumin seeds
5 gms Whole red chilies
25 gms Ginger and garlic paste
10 ml Honey
6 gms red chilli powder
10 gms Coriander powder
5 gms garam masala powder
3 gms Cumin seeds
5 gms Whole garam masala
5 gms Salt to taste
100 gm fresh cream
4 nos green chillies, sliced
4 gms fenugreek leaves, crushed
METHOD
- Marinade the chicken by rubbing with mix of red chilli powder, garam masala powder, lemon juice, ginger garlic paste, salt and mustard oil. Rest for 10 mins.
- Now whisk the curd and mix it to the chicken. Keep it in the refrigerator overnight or minimum 6 hours.
- Roast the marinated chicken in atandoor or in an oven for about 10-12 minutes until it is three-fourth done.
- Remove the eye of tomatoes. Clean it well. Boil the tomatoes with red chilies whole, garlic, ginger and green chilies.
- Drain and blend it into a smooth paste.
- Heat half the quantity of white butter in pan.Add remaining mustard oil.
- Add cumin seeds, whole garam masala and let them splutter. Add the ginger garlic paste. Pour in the tomato paste, and sauté for 2-3 minutes.
- Add honey, coriander powder, red chilli powder and salt. Mix well.
- Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Sauté for 3-4 minutes and let the chicken cook.
- Cook till chicken is done. Serve hot with rice ornaan