Ingredients
Chicken 1 pound
Red Onions 2
Tomatoes 2
crushed tomato 1 Tbsp.(Can is available in stores)
Garlic 1 full bunch
ginger 1 inch
Whole spices( 2 black pepper, 1 cardamom, 1 piece cinnamon, 2 cloves, 1 tsp cumin seeds, 1 tsp coriander seeds)
Olive oil & butter both in equal ratio
Whipping cream: 2 Tbsp.
cashews : 1 Tbsp.
Directions
Wash & cut chicken in small pieces. Marinate it with little salt, red chilli powder & olive oil.
Cover & leave it in fridge for at least 2 hours. ( you can leave it overnight too if u want)
Heat oil & butter & then add sliced onions, sauté for 2-3 minutes on high heat & then reduce heat to medium after 3 minutes. Add sliced garlic & ginger & then again saute for about 3 minutes. add all whole spices. Add 1 Tbsp. of cashews in it. Then add sliced tomatoes. Cook it until tomatoes are soften. Keep aside & cool for around 10 minutes.
Once it is cooled, pour mixture in mixer jar & crush it to smooth paste. Then sieve it & pour back in pan after sieving it, add half glass of water & cover it & cook on medium heat.
Meanwhile preheat oven at 350 degrees. Once oven is ready. Cover your baking tray with parchment paper & put chicken pieces on it & then bake for about 15-20 minutes once you check that chicken is done.( If your oven has roasting function then roast it instead of baking)
Cook sauce for about 10 minutes & then add salt, crushed tomato & turmeric powder & 1 TB SP of tomato ketchup.
Cook for another 10 min.
Add baked chicken directly to it & again cook for 10 minutes & then add whipping cream. Add milk as per thickness of sauce required.
NOTE : bake chicken in between the time when you are making sauce ready because sauce has to be still cooking & we can’t keep chicken aside after baking to add later. You have to add it right away to sauce once chicken is baked.
Enjoy!
Rimpy's Indo-Canadian Kitchen 