3/4 cup chopped onion
up to 1/4 cup ghee
2 teaspoons cumin powder
2 teaspoons ground red chile
2 teaspoons ground coriander
3 1/2 tablespoons ginger paste
3 1/2 tablespoons garlic paste
2 teaspoons red chile paste
3 1/2 tablespoons cashew paste
3/4 cup tomato puree
Saute the onions in 2 tablespoons of the clarified butter over medium-low heat until light golden brown. Add cumin, ground red chile, and coriander and mix it thoroughly. At any point, you may add more clarified butter if the sauce becomes too thick, but be cautious, because this recipe can easily become extremely rich.
Add the ginger paste and garlic paste and cook for a few minutes. Add the red chile paste and cook for a few additional minutes, then the cashew paste and tomato puree. Cook over low heat, stirring, until thick. Set aside or refrigerate until ready to add chicken.
Grilled Marinated Chicken
1 cup plain yogurt
5/8 cup mustard oil
1/2 cup ginger-garlic paste
3 1/2 tablespoons red chile paste
1 1/2 tablespoons cumin powder
1 1/2 tablespoons ground coriander
1 1/2 tablespoons “black salt” (a pinkish salt with trace minerals
2 tablespoons garam masala powder
1 pound boneless chicken breast, cut in bite-size pieces (as near in shape to cubes as you can manage)
salt to taste
1/2 cup light cream
1 teaspoon dried fenugreek leaves or 1/2 teaspoon ground fenugreek
Mix the first 7 ingredients plus 1 1/3 tablespoons of the garam masala powder, add chicken, and marinate for 6 to 8 hours.
Preheat a charcoal grill and cook the marinated chicken on skewers, turning periodically, until almost cooked through, about 10 to 15 minutes depending on the heat of your grill.
Before serving, add the parcooked chicken, the remaining 2 teaspoons of garam masala powder, and salt to the masala sauce. Simmer for 7 to 10 minutes, stirring to prevent sticking. Just before removing from heat, stir in the cream and fenugreek. Present with the basmati rice pilau. Serves 4 to 5.