Tikka dhonwa curry

RECIPE BY - TAZEEN RASHID

POSTED BY - HUMERA SIDDIQUI

Marination:

Chicken full leg pieces 4 (cuts on both sides).sprinkle some lemon juice or vinegar and leave in a colander for 1/2 an hr and than marinate. yogurt 4 tablespoon red chilli powder 2 tsp full(or according to taste) black pepper powder 11/2 tsp turmeric 1/4 tsp dhaniya sautee and grinded 1 tsp zeera sautee grinded 1 tsp garam masala 1/2 tsp powder jaefel javitri 1/4 tsp Ginger garlic paste 2 tablespoon bher kay lemon juice 1/4 cup 1 tsp shaan tikka masala(optional) Mix all masalas in yogurt and leave for at least 2 to 3 hrs .overnight has best results.

Curry or masala ingredients:

onion 2 medium chopped ggpaste 1 tsp garam masala whole(cloves,black cardamom,black pepper corns,cinnamon stick) tomato puree.1/2 can chilli powder1 tsp,huldi powder1/4,dhanya powder 1/2 tsp each cream 2 tabsp green chillies,corriander,mint and julien cut ginger for topping. 1 coal

1. Take a baking pan or foil pan.

2. Put the marinated chicken with all masala in it .

3. Cover with foil and bake.Turn sides when 1 side is done of the chicken pieces.

4. Leave the foil on top of your dish the whole baking time.

5. When the chk is 75%done and you can see watery masala in the pan, turn off your oven.

6. Take the chicken out and keep aside, and reserve the masala in baking pan.

Tip:If you don't have an oven,you can do this process in a pot or karahi. Cover your pot and cook chicken on very low flame.

1. Take wide pot preferably karahi.

2. Add oil.

3. Add garam masala,and onion.

4. fry onion to golden.

5. Add gg paste and mix.

6. Now add all watery masala from the baking pan, bhoonofy.

7. Add all dry ingredients bhoonofy again.

8. Now add tomato puree, keep stirring.

9. Add 1/4 cup water and bhoonofy well.

10. When oil separates, lower flame and add the chicken pieces.

11. coat well with masala.

12. Add 1/2 cup water.

13. Cook on low flame until chicken is fully done.

14. Add cream. Mix cream gently. Give coal dhonwa.

15. Dish out and top with ginger, corriander mint leaves and cut green chillies.

16. Enjoy with naan or roti.