Chicken Tangdi Kebab Masala

The Kebabs actually make an excellent input for preparing curries. Burnt and roasted chicken adds a vigorous flavour even to seemingly simple curries.I used those chicken tangdi kebabs to create a red chicken gravy. the curry was inspired by the "Tikka Masala" curries but it was not exactly the same. I named it "Chicken Tangdi Masala" and the masala was made mostly with Pureed Tomato, Cream and some Kasuri Methi. Here is how I made it:

Preparation Time: 20 mins

Cooking Time: 30 mins

Ingredients:

• Chicken Tangdi Kebab Pieces - 5
• Cumin seeds - 1.5 tsp
• Green chilies – 3-4. Cut into small pieces.
• Onion: 60-70 gms. Thinly sliced.
• Ginger Paste: 1 tbsp
• Garlic Paste: 1 tbsp
• Vegetable Oil: 10 tbsp
• Whisked Yoghurt: 50 gms
• Whisked Fresh Cream: 4 tbsp
• Turmeric Powder: 1 tsp
• Kashmiri Mirch Powder – 2 tsp
• Tomato Puree made from 200 gms of tomatos
• Roasted Cumin Powder, Garam Masala, Dry Fenugreek Leaves: 1.5 tsp each
• Salt: To taste

Procedure:

• Heat the oil in a pan.
• Once the oil gets hot, add the cumin seeds.
• When the seeds start sputtering, add the cut green chilly pieces
• Add the onion and fry them till they turn golden brown
• Then add the ginger and garlic pastes and cook them till in slow fire.
• Add the tomato puree and stir for some time.
• Then add the Kashmiri red chili powder, turmeric powder and the roasted spice mix. Cook for 10-12 mins.
• When the ingredients have blended together, add the whisked yoghurt. Ensure that the yoghurt has mixed well into the curry.
• Then add the chicken tangdi pieces.
• Cook covered for 10 more mins.
• Add the fresh cream in the end, mix it and cook covered for 2 more mins.

Serve hot with Naan or Tandoori Roti.