Ingredients for marinade 1
700g boneless skinless chicken breasts
1 tbsp lemon juice
1 tbsp chili powder
Salt
1 tsp (5ml) NON-CONCENTRATED* or ¼ (1.25ml) CONCENTRATED Smoked Flavours liquid smoke, any of our wood types
*Our new less concentrated formulation, ideal for home cooking.
Ingredients for marinade 2
1 cup yogurt
2 tbsp garlic paste or 6 garlic cloves
1 tbsp garam masala
1 tbsp chili powder
2 tbsp ginger paste
1 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
3 tbsp butter (melted)
Ingredients for sauce
6 cardamom pods
2 cinnamon sticks
2-3 tbsp butter
1 ½ tbsp garam masala
1 tsp ginger paste
1 tsp garlic paste
1 green chili pepper (Chopped)
2 cans crushed tomatoes
2 tsp (10ml) NON-CONCENTRATED* Smoked Flavours liquid smoke, any wood type will work.
*Our new less concentrated formulation, ideal for home cooking.
1 tbsp tomato paste
2 tsp chili powder
½ tbsp honey or 1/2 tbsp sugar
1 tbsp fenugreek leaves(1 tsp fenugreek seed powder)
1 cup heavy cream
salt
Directions
To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder, salt and liquid smoke. Refrigerate for 1 hour.
Mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 200°C
Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
To Make Sauce: Melt butter in a large saucepan over medium heat. Stir in 1 tbsp garam masala, When masala begins to puff and bubble, mix in ginger, garlic paste and green chili peppers. Saute 5 minutes, then stir in tomato puree, tomato paste, chili powder, salt, 1/2 tbsp garam masala and liquid smoke. Bring to a boil; reduce heat to low and simmer, stirring in honey, fenugreek and cream.
Place chicken and pan drippings in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
Salt to taste and garnish with fresh chopped cilantro (optional).
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