1 cup fresh yogurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
800 gm chicken (breast or thigh) skinless and cut into 4 parts.
For the gravy:
2 medium-sized onions finely chopped
1 tbsp ginger-garlic paste
1/2 cup tomatoes puree
1 tbsp garam masala
1 tspn kasmiri red pwd
1/2 tspn turmeric pwd
1 tsp sugar
1 cup cream
3 tbsps vegetable
Salt to taste
Make some slits on the chicken pieces.Keep aside.
Grind and all marinade ingredients (except yogurt) to a smooth paste in a blender.
Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Place the chicken pieces on the grill. Roast open till the chicken is browned on all sides and tender. Keep aside.(You can prepare it in your electric oven.Preheat your oven or grill to medium high (200 C/ 400 F. Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender)
To make the gravy/ sauce:
Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
Now add ginger-garlic paste.Fry for 2-3 minutes.
Add the Red chili powder,turmeric powder,garam masala,sugar,salt and tomato puree. mix well.Add the grilled Chicken pieces and stir. Cook for 10 minutes.Add the cream and mix well. Turn off the flame.
Serve hot with Naans.