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Preparation time ([days] hrs:min): 01:00
Cooking time ([days] hrs:min): 00:25
Number of servings: 4
This recipe is one of Amma's oldest and most popular. It has been orally passed down through the generations -- each spice, measurement and procedure intact -- since the great Moghul Emperor Akhbar tasted (and extolled) the dish in the 16th century.

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
Set 1
1 Chicken 3/4 pound 344.25
2 Yogurt 1/4 cup 50.00
3 Chili Powder (Red Chili Powder) 0.38 teaspoon 1.88
4 Garam masala 0.38 teaspoon 1.88
5 Garlic Paste 1/4 tablespoon 5.25
6 Ginger Paste 1/4 tablespoon 5.25
7 Lemon juice 1/2 tablespoon 7.60
8 Salt 1/4 to taste 0.25
10 Salt 1/4 teaspoon 1.50
Set 2
1 Chopped Onion 1/4 cup 40.00
2 Ginger Paste 1/4 tablespoon 5.25
3 Garlic Paste 1/4 tablespoon 5.25
4 Butter 0.17 tablespoon 2.06
5 Tomato Puree 1/2 cup 125.00
6 Cream 0.06 cup 15.00
7 Coriander Leaves (dhaniya) 1/4 fistful  
8 Ginger Piece (1 inch in length) 1/4 piece 0.55
9 Honey 1 teaspoon 7.00

Cooking procedure:
1. Clean chicken and discard the skin. Make diagonal cuts randomly on the chicken with a knife. Pat the chicken dry. For the marination, mix Plain Yoghurt, Red Chili Powder, Garam Masala Powder, Garlic Paste, Ginger Paste, Lemon Juice and Salt to taste and coat mixture on the chicken. Keep aside for about an hour. Julienne the ginger piece and keep aside.

2. After an hour, cook the whole chicken in oven at 150 degrees centigrade for ten minutes, cooking until the chicken is 3/4th done.

3. In a pan or wide skillet, heat butter and add onions, ginger and garlic paste. Fry until onion turns light brown and add chili powder.

Cut chicken into smaller (bite sized) pieces and cook for another minute in the skillet. Now add tomato puree and cook for another few minutes on moderate heat. Finish with cream, garam masala powder and honey. Garnish with ginger julienne, a little butter, chopped coriander and cream.

Any additional information:
Note: You may cut the chicken into sligthtly larger than bite sized pieces before marination. This is less messy. Tips on Marination: -- Use only thick yoghurt for marination. -- If desired sour, then do away with honey.


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