The dish was developed in the 1947 by founder of Moti Mahal restaurant in Delhi India. The dish was made by chance mixing the left over chicken in a tomato gravy, rich in butter and cream. The dish is common in India and many other countries.
What makes this dish so special is the chicken marinated for several hours or overnight in lemon juice, yogurt, Kashmiri red chilli, salt, garam masala and ginger garlic paste.
Traditionally the marinated chicken is cooked in a tandoor, a clay oven, but may be grilled, roasted or pan- fried.
For the chicken marinate.
600 g of boneless skinless chicken cut into cubes
3 tablespoon of natural yogurt
1 tablespoon minces ginger
1 tablespoon of minced garlic
1 tablespoons gram masala
1 tablespoon of ground cumin
1 tablespoon of ground coriander
½ tablespoon of Kashmiri chilli powder
I tablespoon of lemon juice
I tablespoon of mustard oil or vegetable oil
1 tablespoon of salt
For the sauce
100 g of butter
1 finely chopped onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon of gram masala
1 teaspoon of coriander powder
1 teaspoon of cumin pounder
1 teaspoon of Kashmiri chilli powder give or take
400 g of tomato puree or fresh crushed tomatoes
Handful of fresh pealed almond or cashew nuts finely ground.
1 cup of heavy thick cream
2 tablespoon of sugar
¼ cup of water
½ teaspoon kasoori methi or dried fenugreek leaves (optional)
Salt to taste
Fresh Coriander for garnish
In a bowl, combine the chicken with all the ingredients above. Let marinate for 3 hours or overnight.
Heat some oil and ghee in a large pot over medium high heat. When heated add the chicken pieces in batches of two making sure not to crowd the pan. Fry until brown for 3 minutes on each sides. Remove and set aside.
In the same pot used to fry the chicken add the chopped onion 50 g of the butter, ginger, garlic and the dry spices and stir-fry the onion mixer for 6 minutes.
Add the ground nuts to the mixture and stir for another minute
Add the tomatoes to the mixture and the water let it simmer on medium heat covered for 15 minutes staring occasionally until sauce thickens.
Stair in the cream and sugar and the remaining 50 g butter on law medium heat. Let it simmer covered for another 5 minutes staring occasionally.
Remove from heat and blend well with a hand blender until well pureed thick and creamy. Alternatively you can use a blending machine to do this process in batches depend on the size of your blender and put back to the pot.
On law heat add the chicken cover and simmer for another 8 to 10 minutes.
Cornish with chopped coriander with dazzling of fresh cream on the top
Serve with rice and naan bread.