![]() To serve, transfer the shredded chicken and sauce mixture into individual serving bowls, portioning out the remaining chicken between the bowls too. Add 100g/3½oz shredded tandoori chicken to the sauce and simmer for 2–3 minutes until warm. Measure out 300g/10½oz sauce and place into a small saucepan over a low heat. Remove from the grill, leave to cool slightly, then shred the chicken into small pieces. Place in a small bowl and set aside. Use tongs to turn the skewers occasionally and cook for 15–20 minutes or until slightly charred and cooked through. Thread the marinated chicken thighs onto two skewers, before placing them onto the hot grill. To cook the tandoori chicken, preheat a charcoal grill or barbecue. Add two teaspoons of the crushed leaves to the sauce, then adjust to taste with extra crushed leaves if desired. Crush the remaining half between your palms into a separate bowl. Remove from the heat and reserve half in a bowl. To make the kasoori methi, heat the oil in a frying pan, add the fenugreek leaves and cook until fragrant. Let the sauce simmer for 10–12 minutes until the colour changes to a deep orange. Pour into the blended sauce and stir to combine. Add the Kashmiri chilli powder and cook for a further minute, then remove the pan from the heat. Add the garlic and fry until they too begin to brown. Add the onions and fry until just golden. Meanwhile, make the tadka so it is ready at the same time as the sauce. Cover with a lid and cook for 1 hour over a medium–high heat. Remove the muslin parcel and use a hand blender to purée the sauce until completely smooth. Place the tomatoes, onion, garlic, cashews, honey, 150ml/5fl oz water, milk, coriander, Kashmiri chilli powder, fenugreek leaves, a pinch of salt, butter and the muslin spice parcel into a casserole. To make the sauce, place the cinnamon, bay leaf, cloves, mace and cardamom pods in a square of muslin and tie up to form a parcel. Cover and set aside in the fridge to marinate for at least 30 minutes. To make the tandoori chicken, score the chicken crosswise before placing it and all of the other tandoori chicken ingredients into a bowl, mixing well to combine. Make sure the chicken is completely coated and the marinade has been pushed into the score lines on the meat.
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