Restaurant Style Chicken Burra Ramadan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. Blend the cashew nuts, yogurt, green chillies and fresh coriander until smooth.
2. Pour into a bowl and whisk in the ginger garlic paste, Kashmiri red chilli powder, garam masala, pink salt, turmeric, roasted crushed cumin, red chilli powder, coriander powder, chicken powder, dried fenugreek leaves and the 1 tbsp oil.
3. Add the chicken, mix well, cover and marinate for 30 minutes.
4. Heat oil in a wok over medium heat. Cook the marinated chicken for 5-6 minutes, turning the pieces occasionally. Keep the leftover marinade aside for the gravy.
5. Smoke with charcoal for 2-3 minutes, then grill the chicken pieces over medium heat until charred. Set aside.
6. In the same wok, add the reserved marinade, mix well and cook over medium heat for 1-2 minutes.
7. Over low heat, stir in the cream, then cook over medium heat for 1 minute.
8. Add the water and mix well.
9. Return the grilled chicken to the wok, pour over the gravy, cover and cook over medium heat for 4-5 minutes.
10. Stir in the butter until melted. Garnish with cream, onion rings and sliced green chilli, and serve with naan.

Summarized from Food Fusion's video. Watch it for the details.

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