1 whole chicken, cut into pieces with bone
3 tbsp. yogurt (I use low-fat)
1 1/2 tsp. salt, divided
1 tsp. Tandoori Masala (I use Kissan)
1 tsp. ginger garlic paste, divided
5 tbsp. tomato paste
1 tsp. dried fenugreek leaves
1 tsp. red paprika
1 tsp. coriander powder
2 cups milk (I use 2%)
half & half (or 10% cream) (for garnish)
1/2 tsp. Indian Garam Masala (for garnish)
1 tbsp. coriander leaves (finely chopped, for garnish)
4 tbsp. canola oil, divided

Wash chicken thoroughly, pat it dry. Make small slits on each piece and add yogurt, 1/2 teaspoon salt, Tandoori Masala, 1/2 teaspoon ginger garlic paste and 1 tablespoon of oil. Mix it thoroughly and let it sit for 1 hour.

Preheat the oven to 375°F (195°C) and let it cook for 45 to 50 minutes.

In a different pan add the remaining 3 tablespoons of the oil, let it heat then add rest of the ginger garlic paste into it, let it splutter then add tomato paste with rest of the dry ingredients.

Let the paste leave the oil then add milk and bring it to boil, simmer for 5 minutes then add chicken from the oven. Let it cook till the gravy reduces into half. Add cream, Masala and coriander leaves before serving.

Submitted by: Hetu Mahindra