Oven made Tandoori Chicken

Since I started my own little blog and have put up few recipes, I could feel how hard it is to maintain your blog and be creative every time you put up a new recipe. Especially if you are handling all the departments by yourself (i.e. Cooking, Food Styling, Plating, Food Photography etc.).

Writing and maintaining this blog is trying to get the best out of me :-). On the face it may look like writing a food blog is like a work flow, or a flow chart with a series of steps to follow. You simply follow the steps and you are done with it, right? Wrong... :-)

It actually takes a lot more than just following a flow chart :-).

Here is how...

First you have to come with an amazing recipe which you can pursue. Spend a good amount of time to cook it. Find creative ways to plate your dish. You name your dish like a new born baby. Narrate a story or history behind the dish as an introduction to the dish. Click some amazing pictures of your dish so that they look appetizing. 

So a food blog helps you to learn in every department. I am learning especially around plating and food photography. I have searched and gone through various YouTube videos and other web contents to gain some more knowledge around them.






















I would like to say in a very humble manner, that these pictures are best of me so far. I am still learning though... :-).

This time I decided to give it a try to Tandoori Chicken, in an oven. You might find a lot of recipes of Tandoori Chicken out there. However here is my attempt on home made Tandoori Chicken in an oven. This is the first time I tried Tandoori Chicken in an oven. 

The results were delicious, I hope you will like it too :-).

Ingredients:

Chicken Legs (I took 3) • Give it a few cuts • 3 tsp mustard or olive oil • 2 tsp yogurt • 2 tsp chicken masala • 2 tsp red chili powder (adjust as per your taste) • 1 tsp coriander powder • 1 tsp cumin powder • Juice of 1 lemon • 2 tsp ginger and garlic paste • 1 tsp soy sauce (optional) • 1 tsp black pepper (optional) • salt to taste 

Marination

• Mix all the ingredients in a big bowl and mix them well. 
• In the mix, add chicken legs, coat all the spices well on the chicken legs.
• Either use hands or a brush to massage it the chicken legs.
• Set it aside for at least 1/2 hour. The longer it marinates the better off it is. I marinate it for 3 hours in a fridge. Take it out 1 hour before cooking.

Method

• Pre-heat the oven at 375 degrees.
• Place the chicken legs on a oven tray.
• Place it in the oven and cook them for 40 to 50 minutes. Check it after 30 minutes and see if it needs more cooking.
• Take it out, plate it and you are done.

Photo Techniques:

• I decided to take this photo by my kitchen window, from where direct sun light comes in.
• I used aluminum foil, crushed it and used as light reflector to balance out the light.
• Photo is taken using iPhone 5 and edited using Google's Snapseed.

Hunters Hot Pot Chicken with Pineapple

Today's recipe is inspired by Chiappa sisters' hunters hot pot chicken recipe recently uploaded to you tube. Here you can check out their original recipe. 

I decided to give this dish a try but with a little bit of pineapple twist and some Indian spices. And I must say it really worked out very well. Pineapple really added a little bit of extra kick to the dish while keeping the original dish's integrity. 

Among the three sisters the eldest Michela is my favorite ;-). 

This dish is fairly straight forward and yet brings out a lot of taste and flavors. Here's what you will need for this dish...

Ingredients 

• 4 chicken legs with skin on.
• 3 green chilies finely chopped.
• 1 big onion chopped.
• 3 large tomatoes or tin tomatoes. I used tin tomatoes for this recipe, especially for the red color. 
• 2 capsicums cut into long strips. Or any veggie of your choice i.e. Carrots.
• 1 tsp red chili powder, black pepper, coriander powder and garam masala. 
• 1 lemon juice. 
• 3 garlic cloves finely chopped. 
• 1 inch ginger chopped. 
• Rosemary, finely chopped. 
• Pineapple diced. 
• 4 tsp Olive oil and butter. 
• Cream, optional.
• Salt to taste.

Method

• Take a non stick pan on high heat. 
• Add olive oil. Add butter. 
• Once hot add chicken seasoned with salt, black pepper, red chili powder, garam masala and lemon juice. 
• Fry it on both sides for a total of 10 to 12 minutes to get good brown color. 
• Take the chicken pieces out in a plate. Leave any oil, butter and chicken juices in the pan. 
• Add onions to the pan and saute them. 
• Add garlic and ginger. 
• Add tomatoes. Mix them well. 
• Add salt to taste. 
• Cook them for 10 to 12 minutes. 
• Add capsicum and chicken. 
• Cook for another 30 minutes and keep mixing them in between. 
• After 30 minutes add pineapple and cream. Mix them well. Because pineapple will take no time to cook.
• Cook it for another 10 minutes or until the chicken is tender. 
• And that's it. 
• Serve it with hot Indian bread, naan or basmati rice. 

Hey I am no expert but I do hope you will like this dish.

Pan seared chicken with boiled veggies

They say Indian food is awesome, insanely delicious, divine texture, great combination of exotic spices but... its very heavy and not healthy (because of the over use if oil, ghee and spices) especially for weight watchers. You know what would my response to that be? I agree, I would say :-). 

After watching Masterchef US all 5 seasons back to back (Yeah I know I am crazy), I decided to cook some healthy yet delicious dishes. Mind you this is my first time on this dish but after tasting the final dish its not the last time I will cook it.

I have been observing my weight since my childhood. But now I have realized if I keep consuming Indian food I am ought to gain weight. I know it sounds harsh but I am sorry its the reality :-). 

This dish is so light that my tummy is very happy with the dinner tonight :-) and is still craving for more :-)

Ingredients 

• 400 gms boneless chicken.
• Salt and black pepper. 
• Fresh coriander finely chopped. 
• Fresh vegetables of your choice. I took carrot, spinach, cauliflower, broccoli. 
• Olive oil, a cube of butter. 
• 1 clove of garlic. 
• 1 small tsp cumin seeds. 
• Lemon zest. And lemon juice. 
• Sweet chili sauce and mustard sauce. 
• And lots of love. 

Method

Pan seared chicken

• Take a pan on high heat. 
• Add 2 to 3 tsp olive oil. 
• Add cumin seeds. Let them crackle. Roughly 30 seconds.
• Season the chicken breast with salt and black pepper. 
• Lay chicken breast away from you on the pan. 
• Cook it for 2 minutes then flip them over. 
• Cook it for another 2 minutes on the other side then flip again. 
• Add butter. Add garlic. Add coriander leaves. 
• Reduce the heat to medium. 
• Cook it for 4 minutes with lid on. 
• Add lemon zest at this stage. 
• Flip the chicken and cook for another 4 minutes with lid on. 
• Take chicken out and let it rest for few minutes. 
• Chicken keeps cooking while it rests. 

Boiled veggies 

• Take a deep pan. Fill with water. Bring the water to a running boil. Add a pinch of salt. 
• Add all cut veggies but spinach. 
• Cook them with lid on for 7 to 8 mins. 
• Towards the end add spinach. Cause spinach takes no time to boil. 
• Plate the veggies out. 
• Plate them together, the way I have shown it. Season it with mustard sauce, sweet chili sauce and a touch of lemon juice.

India's Invention... Butter Chicken

If you ask me, Butter Chicken is one of the greatest inventions ever made by Indian chefs :-). You will not find any non-vegetarian who does not love a perfectly cooked butter chicken. Why shouldn't they, it is really one of the delicious main courses of all time. Its rich tomato gravy is famous all across the globe. 

I always feel proud to tell anyone that Butter chicken was invented in India. The dish was invented by accident at Moti Mahal Restaurant in Daryaganj in Delhi, but it does not matter whether it was a mistake or not :-). Even the great Chef Gordon Ramsay visited Moti Mahal to taste the authentic Butter Chicken. 

There are various versions of Butter Chicken out there with different styles, techniques and ingredients. Some of the them are so technical that you may need special equipment for the preparations i.e. a Tandoor. I would like to show my version today, which can be cooked easily at home. I would just use a deep pan, a hand blender and my newly ordered chef's knife to cook it :).

Usually the authentic butter chicken is cooked in tomato sauce, however I prefer to add a bit of onion as well. Onion gives quantity to a dish. You can omit them if you want.

Usually the butter chicken is cooked in butter. However if you are one of those health cautious people like me, then I advise to use olive oil to saute the onion and tomatoes. At a later stage add some butter to elevate its taste.

The ingredients and method may sound little over whelming, however trust me it is not that complex. Please feel free to experiment with the spice level as per your taste.

Let's get to it.

Ingredients 

• 600 gms boneless chicken. 
• 300 gms curd. 
• 1 tsp red chili powder. 
• 1 mace. Optional.
• 4 green chilies.
• 5 cardamoms. 
• Salt to taste. 
• 2 tsp Chicken masala
• 2 tsp coriander powder. 
• 2 tsp cumin powder. 
• 4 to 5 tsp butter.  
• 2 cloves. 
• 1 tsp sugar. 
• Cream. 
• 1 tsp Fenugreek leaves. Hand crushed.
• 5 big tomatoes. 
• 2 onions. 
• Tomato ketchup. 
• Lemon juice. 
• Cilantro leaves to garnish. 

I used a new ingredient today i.e. Mace. I learned about this ingredient from chef Sanjeev Kapoor and Chef Harpal singh.

This picture is taken from http://www.justingredients.co.uk/

Method 

Chicken Marination 

• Cut chicken into manageable pieces in a bowl. 
• Add curd. 
• Add a spoon n half of ginger paste. 
• Add 1 tsp garlic paste. 
• Add 2 tsp chicken masala. 
• Add salt to taste. 
• Add lemon juice. 
• Add a tsp of red chili powder. 
• Refrigerate it for at least 2 hours. More is better. I prefer at lease 4 hours.

The Gravy

• In a hot pan. Add generous quantity of olive oil.
• Add finely chopped onions. Saute them till they turn golden brown. Keep the heat on max. 
• Add a little bit salt. Salt helps to bring out onion's moisture. 
• Add chopped chilies. 
• Add ginger n garlic paste. 
• Add diced tomatoes. 
• Add cumin powder and coriander powder. 
• Add red chili powder.
• Add salt to taste. Mix them well. 
• Cook them well till oil separates from tempering. 
• Take the tempering out and blend the tempering in a mixer or hand blend it. 
• Heat the pan up and add butter. If you wish you can do entire dish in butter with a touch of olive oil, so that butter does not burn.
• On top of melting butter add back the tempering. Mix them well. 
• Add the marinated chicken. Mix well. 
• Simmer the heat. Put the lid on. And let the chicken cook. 
• Cook it for another 15 to 20 mins or until chicken becomes tender. 
• Add fenugreek leaves, 1 tsp tomato ketchup and cream when gravy is almost ready. Mix them well. 
• And that's it. 

Let's plate up

Serve hot with Indian bread, naan or basmati rice. I am not an expert, but I do hope you will like it.

Spinach Chicken

After four months my wife and my little kid are back in Vienna to stay with me. We are once again a happy little family together. We had a great family union over the weekend. Although it did not go entirely as I planned as I kept sleeping and did not go to pick them up from airport! Ouchhh... I know... :-)

So to cover up I decided to make an awesome dish together as a family. We are a family of three and its my third month of blogging. So our next dish will be a combination of three differently style cooked items. 

This dish is popularly called Palak Chicken or Spinach Chicken. Let me remind you that even I will cook this dish for the first time. 

I already stressed enough in one of earlier spinach (Palak Panner) recipes that how healthy spinach really is!

To put it simply this dish is a combination of boiled spinach, deliciously cooked chicken and a mouth watering tomatoes and onions tempering. 

So let's get to it...

Here's what you will need:

Ingredients 

• 350 gms Spinach 
• 400 gms Boneless chicken 
• 3 spoon ginger garlic paste
• 2 green chilies 
• 2 tomatoes chopped 
• 2 onions chopped
• Salt to taste 
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp Black pepper
• 1 tsp Chicken masala
• 1 tsp Lemon juice 
• 1.5 rsp Red chili powder 
• Butter
• 1 tsp Garam masala
• 1 tsp Fenugreek leaves
• Fresh cream

Method

• Let's first marinate the chicken and keep it aside. 
• Take chicken pieces in a bowl. 
• Add 1 tsp ginger garlic paste. 
• Add 2 tsp olive oil. 
• Add salt to taste. 
• Add lemon juice. 
• Add 1 tsp Chicken masala
• Add 1 tsp red chili powder. 
• Mix it well. And keep it aside while you cook rest of the dish. 

Let's make the tempering

• Take a pan. Add olive oil 4 to 5 tsp olive oil. 
• Add chopped onions. Saute it till they change their color. Add salt. 
• Add 2 tsp ginger garlic paste. 
• Add 2 green chilies finely chopped. 
• When onion are golden brown add dry spices. 
• Add coriander powder.
• Add cumin powder. 
• Add tomatoes. 
• Mix them well. Keep saute them till oil separates out from masala. 

Let's saute the chicken 

• Take a pan. Add olive oil. 
• Lay the marinated chicken pieces on the pan. Lay each piece away from you in clockwise direction. So that you know how to turn them up for an even cook. 
• Add some butter. 
• Keep flipping the chicken pieces every 5 to 7 minutes for an even cook. 
• Once chicken is cooked add it to tempering with all the olive oil and butter mix. 
• Please make sure that the chicken cooked well. Mine was left a little undone. 

Spinach

• Bring the water to a boil in a deep pan or pressure cooker.
• Add spinach to the water and let it boil, without the lid.
• After 5 to 7 minutes take out the spinach and make a puree out if it. 
• I used a hand blender which my wife brought from India. 
• Add the spinach puree to the chicken mix. 
• Let it all cook up with the mix. 
• Add garam masala and fenugreek leaves in the end. 
• Give them a nice mix. And let them cook for another 10 minutes. Add fresh cream. 
• And that's it. 

Let's plate up

Serve it hot with Indian bread, naan or rice. It came out really delicious. Hey I'm no expert but I hope you will like the dish. 

Chicken Tear Volcano!!!

It's very cold in Vienna, Austria today. I feel like cooking something very hot! And I do mean very very hot!! Let me warn you this dish is not for faint hearts. I bet, this will be most spicy dish you would ever taste. If you are scared already then go back and check out some of my other recipes :-). 

Hmm you are still reading... That means you are among few of those brave hearts :-). So let's proceed further at your risk :-). 

This dish is all about spices, spices and spices and yes the flavors as well. It's like fire in the water. One of my friends would describe this dish as voodoo chilies and nuclear waste :-). Yeah its that spicy...

If you dare to cook it, you can serve it with vegetable rice/ pulao. Or eat it with Indian bread, naan. I cooked vegetable pulao today in a pressure cooker. Pulao recipe is for some other day. 

So let's get to it. Here is what you need. 

Ingredients 

• Lots of red chilies. I took 7. 
• Lots of green chilies. I took 3 big ones. 
• 1 tsp red chili powder 
• Ginger 2 inch piece. 
• 1 tsp Ginger and garlic paste.
• 3 medium size tomatoes.
• 2 medium size onions. 
• 1 bell pepper.
• 1 tsp Cumin seeds.
• 1 tsp Cumin powder.
• 1 tsp Coriander powder.
• 1 tsp Chicken masala.
• 6-7 chicken legs. 
• Salt to taste.
• Cream.
• And some guts :-).

Method 

• Chop onions, red chilies, green chilies, ginger piece in a chopper/ mixer. 
• Heat up a pan. Add 3 to 4 tsp olive oil. 
• Add cumin seeds. Let them crackle. 
• Add ginger and garlic paste. 
• Saute them for few minutes. 
• Add chopped onions and chilies. Fry them till onions become translucent. 
• Chop tomatoes in mixer. Add tomato paste. 
• Add chili, cumin and coriander powder. 
• Add salt to taste. 
• Cook them in covered pan. 
• Add chicken legs in the mix. 
• Mix them well. 
• Cover the pan. And let it cook till chicken becomes tender and soft. 
• Keep mixing them in between so that it does not stick. 
• Add cream and lemon juice. 
• Mix them well. 
• Cook it for some more time. And that's it. 
• You will be left with chicken pieces floating in tomatoes paste.

Let's Plate up

Plating Technique

• Take rice in a small bowl. Fill it till top and flatten it with spatula.
• Dump the bowl up-side down on a clean plate.
• Keep it like this for a minute or two, so that rice could take its shape.
• Remove the bowl.
• Take out the chicken pieces and decorate in a pattern on the side. 

If you find it very spicy add a bit of a sugar to pacify the spices. Serve hot with rice or pulao or Indian breads. 

You can also serve with plain curd, or flavored yogurt to control the spice level.

Hey #MNoExpert but I hope you will like it. Please share how your experience turns out to be :). 

Cheers. 

Raspberry Chicken Toasties

After learning from different sources. And after presenting tried and tested recipes, I think it is now time for some new invention. Don't you get bored sometimes trying same old routines and habits. I sure do :).

I won't be surprised if after this recipe, people will start to compare me with Einstein. 

Huh... you might say.

Wait... please don't close the browser I know what you are thinking. But please hear me out :). 

The other day I was watching a documentary on Albert Einstein. I got to know he used to think physics in his mind to come up with theories. On similar lines I thought this dish in my mind. Ahem ahem... please still don't close the browser. 

I will shut up now and share the recipe :)

But this time, I was so happy with the outcome, that I will show you the dish first and then we will talk about how to prepare it.

Since Valentine's Day has just gone by, so I am still licensed to you use a lot of red :).

Let's Plate up

Ingredients

• Shredded chicken and mayonnaise mix. Refer this to see how to prepare this mix.
• Pringles. Any flavor of your choice. I like sour cream and onion. 
• Whole grain bread. 
• Olive oil or butter. 
• Raspberry. Or any fruit of your choice. 
• Any bread spreads of your choice. I used cottage cheese spread. You can use one or many. 
• Olives. 
• Green chili. Chopped. 

Method 

• Toast the bread in olive oil or butter. 
• Cut the bread slice into half.
• Apply cottage cheese spread evenly. 
• Crush few Pringle's chips by hand. 
• Toss the crushed chips over the spread. And apply evenly.
• Toss shredded chicken and mayonnaise mix.
• Put a raspberry and copped green chili on the corner. 
• Put a small slice of an olive as per taste. 
• And that's it.
• I forgot to put an olive in the corner though (this proves I am no Einstein after all!)

Hey I am no expert, but I do hope that you will like it. Please try and share with your loved once. And please let me know how it turns out for you.

Cheers

Chicken n Mayo sandwich - The accidental Valentine's Special :)

Just to remind you it's 14th Feb today. I roll out of my bed this morning totally forgotten that it's Valentine's Day today. I forgot because I was thinking more about Arvind Kejriwal's sworn in cermony. He is Delhi's newly elected cheif minister. And I was thinking about tomorrow's India's world cup first match and that too against Pakistan. It is going to be a craker!!

I am sure real men can now understand why I forgot the Valentine's day but the bigger question is can girls understand?

More over can my wife understand? Answer is a simpe NO!! Hence the panic :). 

What do I do, I asked myself? In such a short notice how can I give her a very nice Valentine's gift?

And therefore I named today's dish - An accidental Valentine's special :). 

Here is what you need:

Ingredients 

• Boiled boneless chicken. 
• Mayonnaise. 
• Black pepper. 
• Salt to taste. 
• A piece or two of strawberries - its a must if you want that that your wife should spare your life ;). 
• French salad dressing (optional). 

Cooking Process 

• Boil chicken in a pressure cooker. Add some salt as well. 
• Once boiled. Grate the chicken. 
• Add black pepper, Mayonnaise, french dressing, salt to taste.
• Mix the dressing well. 
• Toast the bread with butter. 
• Spread the chicken paste on bread and cut into traingles. 
• Decorate it with strawberries. 
• Here is how the chicken mix should look like. 

Let's Plate up

Happy Valentine's Day to everyone. Enjoy it with your loved ones. The Valentine's day and this dish :)

Chicken Haleem

Recently, I started receiving some encouragement messages from friends, colleagues and family on this new blog post series. People started sharing their feedback, opinions about the blog. I thank you for that. 

Among all the emails/messages that I received, one of them reminded me about my trip to USA back in 2008. I must admit, at that time, I did not even know how to cook rice in a rice cooker!! :-). I remember how my ex-colleague and a dear friend Stephen Fuqua (here is his blog) showed me how to cook rice for the first time :-). I can not even explain how happy I was seeing those perfectly cooked rice!

Even, in today's recipe I will use rice :-). I would like to dedicate this recipe to Stephen to show him how far I have come since then :-). I wish he could taste it as well :-).

Also, just in case you are wondering what does Haleem means? It means soft in English. So today we are going to cook Chicken Soft :-).

Ingredients:

• 400 gm boneless chicken.
• Few pulses of your choice i.e. Red lentils, Bengal gram split (Channa Dal).
• 500 gm curd.
• 3 finely chopped onions. 
• 3 finely chopped tomatoes.
• Basmati Rice, half a cup or less.
• Oatmeal, half a cup or less.
• 2 Bay leaves.
• 6 Cloves.
• 2 tbs turmeric powder.
• 2 tbs red chili powder.
• 2 tbs coriander powder.
• 2 tbs cumin powder.
• Cumin seeds.
• 5-6 green chilies finely chopped.
• 2 Cinnamon.
• 6 tps butter or Desi Ghee.
• 3 tbs Ginger and Garlic paste.
• Garam masala.
• Cashews.
• Lemon Juice.
• Rose petals (optional)
• Salt to taste.

Cooking Process:

Chicken, Pulses, Oatmeal, Rice Mix

• Heat up the pressure cooker.
• Add 2 tps refined/ olive oil/ desi ghee.
• Add bay leaves, Add cloves.
• Add raw chicken into it. Stir well.
• Add 1 tbs red chili, 1 tbs turmeric powder.
• Cook it for 5 minutes.
• Add raw pulses and oatmeal. Mix well.
• Add enough water to cover them.
• Close the pressure cooker and cook it for 30 minutes on low heat.
• We need to over cook, so that every thing gets mashed up with each other.
• While it cooks, lets prepare the tempering.

Onion, Tomato, Curd Mix

• Heat up a pan.
• Add 4 tps refined/ olive oil/ desi ghee.
• Add cumin seeds, let them crackle.
• Add chopped onions. Cook till they turn brown.
• Add ginger and garlic paste.
• Add salt to taste, red chili, turmeric powder, coriander powder, cumin powder.
• Add green chilies and tomatoes paste. Mix well.
• Cook it for another 10 minutes.
• Add cashews.
• Add curd. 
• Add lemon juice.
• Add garam masala. Mix them well.

The real Mix

• By this time, the tempering is ready. And so is chicken mix.
• Empty the pressure cooker contents into the tempering slowly and gradually.
• Keep mixing them well.
• Add some butter.
• Keep mashing them and keep mixing them till desired consistency.
• And that's it!

Let's plate up:

Chicken Haleem - 2nd Attempt

Chicken Haleem - 1st Attempt

This dish can also be made up with mutton. However I have only tried with Chicken yet. And it tastes really awesome. Hey I am no expert, but I hope you will like it :-).

As always your comments are welcome.

Curd Chicken - Indian Style!

Since it's a brand new blog, I was thinking hard what shall I put up as my first recipe. Shall I put a very fancy dish or should I stick with a very basic dish? That's the dilemma I was in. And then I decided to put up Curd Chicken, here is why.... :-)

I tasted this dish for the first time at my maternal uncle's place. And I must say I loved it since its first bite. This is a very simple and straight forward dish without any bells and whistles. All you want to do is put up all the ingredients and just wait for it to all cook up. You won't need much of skills or labor for this one, but you certainly need time! Cause this dish might take up 50 to 60 minutes to get ready. There are two variations of this dish one is white chicken and the other one is red chicken. In this post I will show white chicken.

Let's see what we need:

Ingredients

1. 500 gm any Curd
2. 700 gm Boneless Chicken
3. 2 tsp Black Pepper
4. 2 tsp Ginger Garlic Paste
5. 2 tsp Fenugreek Leaves (Kasoori Methi)
6. 3 tsp Olive Oil
7. 2 tsp Butter.
8. 250 gm Fresh Cream (Optional)

Marination

• In a bowl, pour curd.
• Add salt to taste.
• Add black pepper.
• Add ginger garlic paste.
• Beat up the curd.
• Toss in the boneless chicken.
• Mix Well.
• Refrigerate it for 3-4 hours. If you don't have time, then at least keep it for 30 minutes. The more you marinate the better the chicken is going to get blend in with the mix.

Cooking Process

• Heat the pan, with 3 tsp Olive Oil, or Refined Oil, or Desi Ghee.
• Put the entire marinated chicken into the pan along with curd.
• Give it a good mix.
• Put the pan on medium heat. And cover the pan.
• Let the chicken fry in curd and olive oil for 20 minutes.
• Keep giving gentle stirs in between.
• After 20 minutes, take off the pan cover.
• Cook it for additional 20 minutes without the cover. Or until the gravy becomes really thick.
• Dry up the curd, so that we are left with chicken and some heavy gravy.
• Add cream (optional)
• Put in the Butter, Garam Masala, some more Black Pepper and Fenugreek leaves. Cook it for more 10 minutes.
• That's it.

Final Product

I am no expert, but I hope you will enjoy it :-).