I tried this out the day before for the very first time although I had scribbled down the recipe for it on the back of my cookbook while talking to mum in a hurry. She had ticked off all the ingredients by memory but I got lazy and never tried it out. This is such a crowd pleaser and super easy to make, I should’ve tried it ages ago!
What I mean when I say super easy is that it doesn’t have many steps involved and you can double or triple the recipe for a crowd and as long as you have an oven and a large heavy based pot, you can kiss your food related worries goodbye. Its a simple one to follow for first time rookie cooks as well, I promise you this is no-fail. When serving this as a main, its a good idea to pair it with buttered buns or sauteed vegetables or mashed potatoes to make it a complete meal. Also, its very healthy since no frying is involved. Did I mention its fiesty? Like it literally has a personality of its own. heh. (I’m trying to make up for the lack of work in progress images) OH BUT IT HAS NO WORK. Enough bragging, lets get on with it.
- 1 whole large chicken cut into big karahi pieces
- 1 1/2 cup yoghurt
- 2 tsp tikka masala
- 2 tsp ginger garlic paste
- 2-3 tsp chilli flakes
- 1 level tsp black pepper
- 1/4 cup oil (you can reduce this quantity to 5 tblsp as well)
- 1/2 packet of Cream (100 ml would be fine)
Mix up all the ingredients and coat the chicken pieces evenly, making sure that the mix gets into all the nooks of the chicken. Leave it to rest for 6+ hours. Ideally, you can coat this all and leave it overnight and make it the next day as well.
When the chicken has rested, take it and dump it into a heavy based pan which has room enough for all the pieces to be cooked at once, in one layer, along with the oil. The larger, the easier it will be for you. Add all the marinade with the chicken because it will basically be cooking in that.
Give this a quick boil on medium – high heat till the chicken has left water and has begun to cook in its own juices. When you find that has started happening, lower the heat to a gentle simmer. Add the cream and seal the chicken from all the sides in the heat.
Cook this for one whole hour. Keep checking it, though.
One thing that you can’t do here is mess with the chicken. Don’t shove it around the pan, let it sit and cook and let it be. Since its been marinating for so long, it will start falling apart if you start pushing it about.
Once the chicken has been evenly cooked take it out one by one and arrange it on a roasting tray. You will know when its done because all the juices will have dried up.
Roast this in the over for about 20 minutes till well browned all over.
My mum likes to add butter as a glaze when roasting it, but what goes down the lips stays on your hips. HEH. Just saying.
Happy Cooking! 😀