800-1000 Grams Chicken - cut to size - make cuts.
2 Cups Tomato Puree.
1 Teaspoons Crushed Kasoori Methi
2-3 Tablespoons Mustard Oil.
1/2 Teaspoon Sugar- Adjust
1/2 Teaspoon Green Cardamon Powder.
1 Teaspoon Degi Kashmiri Mirchi Powder- Adjust.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
2-3 Tablespoon Solid Hung Yogurt.
2 Tablespoons Tandoori Chicken Powder.
1 Tablespoon Mustard Oil
Juice of 1 Lemon.
Combine all the marination ingredients and marinate the chicken in the paste for 30 minutes upwards , cling wrapped in a dish.
Set oven at 180 and bake on a dish/tray covered for 20 minutes . Turn once. The chicken will leave out juices which are enough to baste the chicken in.Cook about another 15 minutes till done.There will be lots of chicken juices in the dish.
Heat mustard oil , add in tomato puree , simmer covered . Once puree starts leaving oil on the side add in the chicken and all those delicious juices , cook on low for another few minutes after adding sugar and kasoori methi .Take off heat adding cardamon powder. Adjust seasoning . Comes out delicious and takes very little effort . You can add cream if you like .