Ingredients:
Chicken drumsticks 800 gm
Cashew nuts, crushed and browned 15 gm/1 tbs
Chicken stock 1 litre
Coriander powder 10 gm/2 tsp
Cream 30 ml/2 tbs
Garlic paste 30 gm/2 tbs
Ginger paste 30 gm/2 tbs
Green chillies, sliced 2
Lemon juice 30 ml/2 tbs
Onion paste, browned 90 gm/6 tbs
Red chili powder 5 gm/1 tsp
Saffron a pinch
Salt to taste
Sweet ittar 2 drops
Tomato purée 1 litre
White butter 90 gm/6 tbs
Method:
1. Marinade the chicken in the ginger and garlic pastes,salt,chili powder and lemon juice for an hour. Skewer the chicken pieces and cook in the tandoori till half done. In a large pan cook the onion paste,tomato Purée and chicken stock till it reaches a sauce like consistency. Strain through a muslin cloth. In a kadhai heat 60 gm butter. Add coriander powder and chicken pieces and sauté for 3-4 minutes.
2. Add the sauce and cook for another 3 to 4 minutes. Add sweet ittar and remove to a bowl. Melt the remaining butter in a small pan. Add the green chillies and sauté briefly. Add the cashew nuts and cream and pour onto the dish. Crush saffron in a spoon with a few drops of water and sprinkle over the cashew-cream paste.Serve hot with an Indian bread of your choice.
