Ingredients :

1 chicken
6 pieces potatoes (fry in oil, keep aside)
6 baby onions (optional) (stick a clove in each and keep aside)
1 ½ tsp chilli powder
1 tsp salt
1 tsp dhunia/jeera
½ tsp turmeric
2 tsp garlic/ginger
¼ tsp elachi powder
Wash and drain chicken pieces. Marinate in above spices for an hour. Prepare the following:

Marinade :

1 tblsp ghee
2 tblsp oil
½ tsp chilli powder
½ tsp crushed jeera
½ tsp whole jeera
4 whole red dry chillies
4 cloves garlic (slivered)
1 piece cinnamon
Braise these spices in the ghee and oil, taking care that the red chillies do not blacken. As soon as the garlic begins to turn pink, add the marinating chicken to the pot. Mix well and simmer slowly till chicken is nearly done. Meanwhile prepare the sauce.

Sauce :

50g butter
1 tblsp oil
½ tsp ginger/garlic
½ tsp chilli
pinch of turmeric
½ tsp salt
¾ cup tomato puree
1 large tomato (grated)

Method :

– In a separate pot braise the spices in the butter/oil and when nice aroma rises add the grated tomato and puree and simmer for 10 minutes.
– Now remove chicken pieces from the pot but leave the oil and marinade inside. Add the sauce to the pot and simmer for a few minutes so that all the masalas mix in.
– Rearrange chicken pieces in an oven casserole.
– Spread the masalas over it, seeing to it that all the pieces are well coated.
– Bake at 180 degrees until chicken is done and gravy thick and saucy. Garnish with greens.