Ingredients
Chicken (cut into large pieces)250 g
Saltto taste
Cranberry Puree1 cup
Red Chili Powder1 tsp
Garam Masala1 tsp
Coriander Powder1 tsp
Cumin Powder1 tsp
Chaat Masala1 tsp
Corn Flour1 tsp
Dry Fenugreek Leaves1 tbsp
Besan1 tbsp
Ginger1 tsp
Garlic1 tsp
Cream1 cup
Greek Yogurt or Hung Curd½ cup
Butterto brush on top
Preparation
Blend all ingredients except the chicken and the butter. Marinate the chicken with the blended marinade.
Rest for 2 hours. Cook in an oven for 25 minutes or even in a non stick frying pan. Garnish with cranberries and mint yoghurt.
(Courtesy: Chef Vicky Ratnani, US Cranberries)