This is an easier recipe that you can make at home when you don’t have the time for too many steps. This recipe is low on time and high on flavour. Choose a tandoori chicken paste that is aromatic and has a deep red hue. if you want to make this vegetarian don’t use the chicken stock. Just use water.
Ingredients for 8 persons
1 kg tandoori chicken on the bone
500 grams chopped tomatoes (plum, roma)
150 grams chopped white onions
75 grams cashew pieces unsalted, unroasted
75 grams mawa or khoya (solidified milk fats)
100 grams chicken tandoori paste masala (not powder)
1 tsp white butter (plus more for garnishing)
1 tablespoon vegetable oil
1/2 tsp dried fenugreek leaves or kasuri methi
sat, sugar and red chilli powder to taste
2 tablespoons heavy cream plus a little more to drizzle as a garnish
coriander sprigs to garnish (optional)
Separate the meat from the bones of the Tandoori chicken.
Dice meat coarsely in 3/4 inch pieces and reserve.
Add 4 cups of water to the bones and heat in a large pressure cooker pan on high heat until water has reduced to approximately 2 cups.
Drain, reserve stock and discard bones.
Rinse and wipe the same pressure cooker pan. Heat on a medium flame and add white butter and oil. Add onions, tomatoes, cashews, mawa and the Tandoori chicken paste. Add the stock and 2 additional cups of water.
Cover with a lid but do not put on the whistle. Cook 40-45 minutes until pulpy and reduced. Stir once or twice to ensure it doesn’t burn at the base.
Now put on the whistle and cook for an additional 2 whistles. The mixture should have reduce in volume, should be extremely soft and the oil should be floating in the top.
Cool 10 minutes then using a hand blender of food mill puree to a smooth paste. Reheat in the same pressure cooker pan. Add chicken. kasuri methi, salt sugar nd cayenne pepper to taste. Cook 10-15 minutes on a low heat.
Turn of flame and stir in 2 tbspns cream. Garnish with a drizzle of cream and some coriander sprigs. Serve hot with Naan, roti or chapatis.