|Garlic||10 Clove (50 gm)|
|Curd||1 Cup (16 tbs)|
|Garam masala powder||1⁄2 Teaspoon|
|Tomatoes||2 Large (For Sauce)|
|Butter||2 Tablespoon (For Sauce)|
|Flour||1 Tablespoon (For Sauce)|
|Water||1 Cup (16 tbs) (For Sauce)|
|Tomato ketchup||1⁄4 Cup (4 tbs) (For Sauce)|
|Chili powder||1⁄2 Teaspoon (For Sauce)|
|Garam masala||1⁄2 Teaspoon (For Sauce)|
|Sugar||1 Teaspoon (For Sauce)|
|Salt||To Taste (For Sauce)|
|Cheese cubes||2 , grated (For Sauce)|
1 Clean and wash chicken and cut in 16 pieces. Pat dry; rub with salt and lime juice.
2 Mince the onion, ginger and garlic. Mix the curd, onion, ginger, garlic, ketchup, chilli powder, garam masaia, sugar and butter or oil.
3 Marinate the chicken in it for 4 hours or preferably overnight. Sauce: Blanch the tomatoes, deseed and blend to a puree.
4 Heat the butter in a karahi. Add the flour and fry till the raw smell disappears, about a minute. Gradually add the stock or water, stirring constantly so that no lumps form.
5 Remove from the heat and mix in the tomato puree, ketchup, chilli powder, sugar, garam masaia and salt. Put on a low heat and cook for 2-3 minutes. Finale: Grease a baking dish. Place the chicken with the marinade and bake for 20 minutes turning a few times in between. If you find it drying out, baste with a little of the sauce.
6 Pour in the sauce, turn the chicken pieces to coat well and bake for a further 15 minutes.
7 Sprinkle the cheese and bake for a further 10 minutes. By this time the chicken should be absolutely tender.