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Program: Top and bottom heater with fan
Pre heat temp: 180°C
Pre heat time: 15 mins
Cook temp: 180°C
Cook time: 20 mins
Ingredients:
For marinade:
- 1 kg boneless chicken
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- ½ tbsp garam masala powder
- ½ tbsp kashmiri chili powder
- ¾ tsp turmeric powder
- 1 tsp ground cumin
- Salt to taste
- ½ tsp crushed black pepper
- ¼ tsp green cardamom powder
- 1 tbsp lemon juice
For gravy:
- 5 tbsp butter
- 1 cup tomato puree
- ½ cup cashew paste
- 1 tbsp olive oil
- 1 cup onion, finely chopped
- 1 tsp sugar
- ½ tsp kasuri methi
- 2 tbsp mustard oil
- ½ - ¾ cup water
- 1 tsp mint, chopped
- ¾ cup curd
- 1 ½ tsp coriander leaves, chopped
- 4 tbsp fresh cream
- 1tsp onion powder
- 1 tsp garlic nibs
Preparation:
- Wash and clean the chicken dices and place aside. In a clean bowl mix all ingredients for the marinade
- Mix the chicken and marinade and let the mixture rest for 1 hour
- In another bowl mix all ingredients for the gravy. Cover with cling wrap and cook at 80% micro power level for 8 mins. Once done stir the gravy
- Grease the baking tray and arrange the chicken on it, once done bake the marinated chicken for 20 min at 180C
- Now in a large glass casserole, combine the chicken and the gravy. Add 100ml chicken stock if the mixture seems dry, cover with foil paper and bake for 20 mins at 180*C on 3rd rack position on a baking tray
- Once done open the foil after 15 mins of resting. Top the butter chicken with dollop of butter, fresh cream and kasuri methi
