Chicken Lasooni

This version adapted from the paneer recipe seems to have been well received as have made it multiple times for orders and so now it finds a place on the blog too. Plus I needed an excuse to showcase my new logo and the new pan too.

INGREDIENTS

MARINADE

Marinate for 4 hrs

750 gm chicken

1 tsp ginger garlic paste

Half lemon

1 cup hung curd

1 tsp red chilli powder

1 tbsp coriander powder

1/4 tsp Garam masala

1/4 tsp haldi

1 tbsp red chilli paste

Salt

1.Marinate the chicken for minimum 4 hrs or overnight.

2. Either grill the chicken with the marinade in the oven or pan fry it and keep aside. (The residue liquid can be stored to flavour rice)

PASTE

Oil

1 tsp Jeera

2 Choti elaichi

3 cubed onions

5 cubed tomatoes

12 garlic flakes

1.5″ ginger

10 cashews

1 tbsp coriander powder

1 tsp turmeric

1 tsp chilli powder

5 dried Kashmiri chilli

500 ml water

Salt

1. Heat oil, Sautee all the ingredients for a few minutes by adding them one by one.

2. Once mixed well add the water and cover and cook for 15 mins or till the tomatoes are soft and water is slightly absorbed.

3. Cool and make a fine paste in the mixer.

OTHER

Oil

1 tsp Jeera

1.5 ginger julienned

2-3 green chillies chopped.1 onion chopped

1/2 cup garlic chopped

1/2 cup curd

Salt

1 tsp Garam Masala

1 tsp kasuri methi

3 tsp fresh cream

1 tbsp butter

Chopped coriander

1. Heat oil in a pan, add the jeera.

2. When it sizzles add the onion, garlic, ginger and chillies. Sauté till it’s golden brown.

3. Add the masala paste and mix well. Fry for few minutes.

4. Add the curd, salt, garam masala powder and kasuri methi. Mix well. Let it cook for a bit till it leaves oil.

5. Check and adjust seasoning and add the pre cooked chicken.

6. Add the cream and mix.

7. Add the butter and garnish with coriander leaves.