Ingredients     (Serves – 5)

  • Chicken – 1000 Grams (Bone-in or Boneless)                   
  • Salt – 5 Grams
  • Red Chili Powder – 5 Grams
  • Lemon Juice – 15 Milliliters
  • Ginger Garlic Paste – 30 Grams
  • Melted Ghee – 60 Milliliters
  • Kashmiri Red Chili Powder – 5 Grams
  • Turmeric Powder – 2 Grams
  • Cumin Powder – 5 Grams
  • Garam Masala – 2.5 Grams
  • Kasuri Methi (Dried Fenugreek Leaves) – 10 Grams
  • Coriander Powder – 7.5 Grams
  • Black Salt – 2.5 Grams
  • Hung Greek Yogurt – 240 Grams
  • Fresh Tomatoes – 6 Medium (Chopped)
  • Onion – 1 Medium (Finely Chopped)
  • Coriander Stems – 9–10 Pieces
  • Green Chillies – 2–3 Pieces
  • Dry Kashmiri Chillies – 4–5 Pieces
  • Garlic Cloves – 7–8 Pieces
  • Ginger – 25 Grams
  • Bay Leaves – 2 Pieces
  • Mace (Javitri) – 1 Piece
  • Black Cardamom – 1 Piece
  • Cinnamon Stick – 25 Millimeters
  • Green Cardamoms – 5–6 Pieces
  • Cloves – 4–5 Pieces
  • Cashew Nuts – 6–7 Pieces (Optional, or use Almonds for lower carbs)
  • Butter – 50 Grams
  • Fresh Cream – 100 Milliliters
  • Kasuri Methi (For Garnish) – 7.5 Grams
  • Fresh Coriander Leaves – 15 Grams (Chopped)
  • Charcoal – 1 Piece (For Smoking)
  • Water – As Needed

 

Method

  • Boil the chopped tomatoes, onions, coriander stems, green chillies, dry Kashmiri chillies, ginger, garlic, cashew nuts (or almonds), and whole spices (bay leaves, mace, black cardamom, cinnamon, green cardamoms, cloves) in water until the tomatoes soften.
  • Let the mixture cool slightly, remove the whole spices, and blend into a smooth, silky gravy. Strain for a refined texture and set aside.
  • Clean the chicken pieces and coat them with ginger-garlic paste, salt, red chili powder, and lemon juice. Let it rest for 20 minutes.
  • For the second marination, mix melted ghee, Kashmiri chili powder, turmeric, cumin powder, garam masala, kasuri methi, coriander powder, black salt, and hung Greek yogurt. Add the chicken and marinate for another 15–20 minutes.
  • Preheat the oven to 200 °C and bake the chicken on a tray for 18–20 minutes until cooked through.
  • Heat a little ghee in a pan, add ginger-garlic paste and Kashmiri chili powder, sauté briefly, then pour in the prepared tomato-onion-almond gravy. Cook for a few minutes.
  • Add salt, butter, and fresh cream, and simmer for 8–10 minutes until rich and velvety.
  • Fold in the baked chicken pieces, sprinkle kasuri methi and chopped coriander leaves, and simmer for 2–3 minutes.
  • Optional: For smoky dhaba flavor, place a small steel bowl in the center of the pan, add hot charcoal, drizzle ghee over it, cover immediately for 1 minute, then remove the charcoal.
  • Serve hot with keto cauliflower rice or keto roti.

 

Prep Time – 20 mins.                       Cook Time – 70 mins.                Total Time – 90 mins.