- By Jyoti Bakshi

INGREDIENTS: FOR THE MARINADE

500GMS BONELESS CHICKEN

1/2 CUP HUNG CURD

/2 PACKET ANY GOOD TANDOORI

2 TSP GINGER GARLIC

1TSP MUSTARD OIL

SALT

FOR THE GRAVY:I CUP TOMATO PUREE

2 TBSP TOMATO SAUCE

1 TBSP CHILLI SAUCE

100 GMS CASHEWS POWDERED

1 TSP CHILLI PDR

1 TBSP KASTURI METHI

METHOD:WASH THE CHICKEN AND CUT INTO THICK SLIVERS.PAT DRY.ADD THE MARINADE AND KEEP REFRIDGERATED FOR ATLEAST 1/2 AN HOUR.THEN POP INTO A PREHEATED OVEN AND COOK TILL DONE ABOUT 15 MINUTES.TAKE A LARGE PAN.PUT IN ABOUT 2 TBS OF BUTTER AND LICHTLY FRY THE CASHEWNUT PDR TILL LIGHT GOLDEN.ADD THE TOMATO PUREE AND SAUCES AND COOK TILL THE OIL COMES OVER.ADD THE CHICKEN SLIVERS WHICH HAVE BEEN COOKED IN THE OVEN AND ADJUST THE SEASONNING.ADD THE KASTURI METHI LEAVES.

NOW JUST A BIT TO WARM THE SOUL........SOME SMOKE....................!HERES HOW......TAKE A SMALL PIECE OF CHARCOAL AND GET IT TO BURN ON THE GAS.ONCE FIERY HOT PLACE INTO A BOWL AND PUT A TSP OF BUTTER OVER IT.NOW QUICKLY PLACE THE BOWL ON THEGRAVY MAKING SURE NOT TO GET THE GRAVY IN CONTACT WITH THE CONTENTS IN THE BOWL AND COVER WITH A LID SO THAT NO SMOKE ESCAPES THE PAN.KEEP COVERED FOR ABT 10 MINUTES.SERVE HOT WITH DOLLOPS OF CREAM AND SOME HOT ROTIS.