Tandoor Cooked Chicken Morsels in creamy Tomato fondue
There are different versions of this recipe, but we believe to keep this dish simple by using of minimum Spices and herbs and by maintaining the right balance between sweetness and sourness of Makhani sauce.
SERVES – 6
Fresh tomatoes – 5 kg, Garlic – 2cups, Green cardamom – 2tbsp, Kashmiri chilli powder -2 tbsp, Salt –to taste, Roasted cashew paste – 2 cups, Butter – 1.5 cup, Cream – 250 ml, Honey – ¼ cup, Crushed fenugreek leaves – 1.5 – 2 tbsp, Green cardamom powder – 1tsp, Chicken tikkas – 20 pcs
1-Wash the tomatoes and cut them in halves.
2-Add tomatoes to the cooking pot add garlic,KashmiriChilipwd, whole green cardamom, salt and approximately 2 liters of water.
3-Cook the tomatoes with lid, on high flame followed by low flame for an hr till the time tomatoes become soft and mushy.
4-Blend the cooked tomatoes with a stick blender to a fine puree in between add roasted cashew paste & butter.
5-Continue cooking the blended tomato puree till saucy consistency.
6- Adjust the seasoning with salt and honey, add tandoor cooked chicken tikkas to tomato sauce followed by fresh cream, bring to a gentle boil and finish the makhani sauce with crushed fenugreek leaves and green cardamom powder.