- Skinless Chicken with or without bone
- ginger and garlic
- Olive oil
- Natural desi ghee
- Some whole green chilies
- Red chili pepper, Cayenne pepper
- Nigella seeds
- Gram Masala
- Turmeric powder
- Black pepper
- Natural Butter
Chicken Breast Marinade: ginger-garlic paste, garam masala, turmeric, ground cumin, salt, vinegar, ground coriander, lemon juice, red chili pepper, full fat greek or plain yogurt. Marinate overnight or for an hour or two. Then grill them or broil them in the oven (tandoori).
Garam Masala: Bay leaves, cinnamon, cloves, pepper corns, cumin seeds, coriander seeds. Mix, then roast , cool and grind.
Garlic & Ginger Paste: ginger root, garlic cloves, olive oil and salt.
Gravy: In a pan placed on heat put some butter or desi ghee along with some olive oil, cumin seeds, bay leaf, cloves, green chilies, turmeric, kalonji (nigella seeds), some thin sliced onions and black pepper and saute for a couple of minutes.
Then add ginger and garlic paste and ground cumin and cook for another minute or two while mixing occasionally. Then add ground red chili, garam masala and ground coriander and mix. Next add tomato puree with a pinch of salt and mix. Ground cashews or almonds can also be added if desired. Now cook for around 10 to 13 minutes.
After this, take the gravy and pour it in a blender to make it smooth by blending with small amount of milk or water. thereafter, pour it in the heated pot again and add some butter and cooked chicken pieces.
Then steam cook for around 9 minutes with lid on.
Finally heavy cream can be added and stirred, garnished with mint and cilantro.