- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Boneless tandoori-style chicken in a spicy sauce
Laziz is the Urdu word for “luscious.” This is an elaborate recipe, but it will win a lot of hearts!
For the chicken tikka:
- 14 ounces (400 grams) boneless chicken, cut into 1½-inch (4-cm) pieces
- 2 teaspoons red chile powder
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon table salt
- 1 cup (275 grams) plain Greek yogurt
- 1 tablespoon fresh ginger paste
- 1 tablespoon fresh garlic paste
- 1 teaspoon garam masala
- 2 tablespoons refined mustard oil(see Notes)
For the sauce:
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- ½ teaspoon cumin seeds
- 3 medium red onions, chopped
- 2 teaspoons fresh ginger paste
- 2 teaspoons fresh garlic paste
- ½ teaspoon ground roasted cumin
- 1½ teaspoons ground coriander
- 4 medium tomatoes, chopped
- ½ teaspoon table salt
- ¼ cup (60 grams) tomato purée
- 1 teaspoon red chile powder
- ½ teaspoon garam masala
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon roasted and crushed kasoori metro (dried fenugreek leaves)
- ¼ cup (50 ml) heavy cream
1. Make the chicken tikka: Put the chicken in a bowl, add 1 teaspoon of the chile powder, 1 tablespoon of the lemon juice, and the salt, and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for about 30 minutes.
2. Combine the yogurt, the remaining 1 tablespoon lemon juice, the ginger paste, the garlic paste, the remaining 1 teaspoon chile powder, and the garam masala in a large bowl. Add the chicken and mustard oil, and stir well. Cover the bowl with plastic wrap and put in the refrigerator to marinate for about 2 hours.
3. Preheat the oven to 400°F/200°C.
4. Thread the chicken onto skewers. Put the skewers on a baking sheet and bake on the middle rack of the oven for 15 to 20 minutes. Remove from the oven. Slide the chicken off the skewers onto a plate and set aside.
5. Make the sauce: Place a nonstick sauté pan over medium heat and add the oil and butter. When small bubbles appear at the bottom of the pan, add the cumin seeds. When they change color, add the onions and sauté for 5 minutes or until well browned.
6. Add the ginger paste and garlic paste and sauté for 1 to 3 minutes. Add the ground cumin and coriander and stir well.
7. Add the tomatoes and stir. Lower the heat to low and sauté for 15 minutes or until the tomatoes are completely cooked and the oil comes to the top. Add the salt and stir.
8. Add the tomato purée and sauté for 2 minutes. Stir in ½ cup (100 ml) water and cook for 2 to 3 minutes. Add the chicken tikka and simmer for 5 minutes. Add the chile powder, garam masala, and 1 tablespoon of the cilantro. Stir well and cook for 2 minutes.
9. Stir in the kasoori methi and cream. Remove from the heat and transfer to a serving bowl.
10. Garnish with the remaining 1 tablespoon cilantro and serve hot.
Mustard oil is available in two varieties, filtered and refined. If you are using filtered mustard oil, you will need to first heat it until it reaches the smoking point, then let it cool completely before using. If you are using the refined variety, you can use it right away. In either case, please use mustard oil that is labeled specifically for cooking. If you cannot find it, regular vegetable oil will work as well.
© 2011 Sanjeev Kapoor
Note from Cookstr's Editors
Nutritional information does not include ginger paste, garlic paste, or garam masala. For nutritional information on ginger paste, garlic paste, or garam masala, please follow the links above.