1 (16 oz.) can tomatoes or 500 grams fresh tomatoes
¼ tsp. ground ginger, or 50 grams fresh ginger, peeled, grated and squeezed for juice
¼ tsp. garlic paste or 50 grams garlic, pushed through press for juice
3 or 4 green chili peppers
1 ½ sticks butter
2 cups cream or more
¼ tsp. cardamom
1 ¼ tsp. salt
½ tsp. pepper
½ tsp. or more kasuri methi
20 to 24 pieces Tandoori chicken (bite-size)
Tandoori Chicken:
5 chicken breast halves, cut into bite sized pieces
a little water
Dip tomatoes in a pan of boiling water. Remove quickly and peel. Place the peeled tomatoes in a blender with the green chili peppers and blend until smooth. Melt the butter in a deep pan over low heat. Add the ginger and garlic juice and continue heating.
Add the tomato mixture, cream, crushed cardamom seeds, salt, pepper, and Kasuri Methi. Bring to a boil, then lower heat and cook for 20 minutes. Add the Tandoori chicken and cook for an additional 10 minutes.
Tandoori Chicken: Cut chicken breasts into bite sized pieces; marinate them in diluted (with a little water) Tandoori paste (about ¼ of the jar) for a few hours or overnight. Bake chicken for 20 minutes in a 400 degree oven, turning once.
Notes:
Any kind of baked chicken can be used in this recipe, but shouldn’t be oily. Great with jasmine rice and/or naan. No need to go out for Indian food!
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