Ingredients for FOIL CHICKEN

• 4 tbsp curd (hung and dried)

• salt to taste

• 1 & 1/2 tsp kashmiri red chilli powder

• ½ tsp black pepper powder

• 1/2 tsp garam masala powder

• lemon juice of half a lemon

• 1 tbsp ginger - garlic paste

• 500gm chicken

• 12-15 cashew nuts

• 4 tomatoes

• 2-3 tbsp oil

• 2 tbsp butter

• 2 tbsp chopped garlic

• 1 tbsp kashmiri chilli powder

• salt to taste

• 2-3 tbsp tomato ketchup

• 1 tsp fresh cream

Steps for FOIL CHICKEN

1. To begin, take a mixing bowl and add in the following ingredients: curd, salt, 1 ½ tsp kashmiri red chilli powder, garam masala powder, black pepper powder and lemon juice. Mix all these ingredients well. Add ginger - garlic paste and give the marinade another mix

2. Make slits on the chicken pieces and then toss them into the marinade. Coat the chicken pieces well and then cover and let it rest for around an hour.

3. For the next step, prepare a fine cashew paste with 12-15 cashew nuts and a little water in a mixer. Set aside to be used later

4. Then, we will prepare a puree of 4 large tomatoes. Strain the puree and set aside to be used later.

5. In a pan, heat 2-3 tbsp oil. With the flame on high, add in the marinated chicken pieces one by one. Grill the chicken on high flame for 2-3 minutes

6. Then, lower the flame and cover and cook for around 10 minutes

7. Turn over the pieces and cover and cook for another 10 minutes until the chicken is soft and tender

8. Put the flame on high and cook until the gravy is dry.

9. For the sauce, add in 2 tbsp butter in a pan. Toss in chopped garlic and sauté on low flame until they turn golden.

10. Add in 1 tbsp kashmiri chilli powder to enhance both taste and color. Sauté for 10 seconds.

11. Add in the prepared cashew paste and pour in a little water (around ¼ cup). Keep the flame on low and cook the cashew paste well.

12. Add in the marinade (in which the chicken was marinated) into the cashew paste. Stir and mix well

13. Add in salt and cook for 2-3 minute until all the ingredients are well combined

14. Pour in the prepared tomato puree and mix well on high flame.

15. Next, add in tomato ketchup and bring the mixture to a boil

16. Lower the flame and cover and simmer for around 15 mins.

17. Toss in the chicken pieces and its masala.

18. For a creamy look, add in fresh cream and mix all the ingredients well.

19. Cover and cook on low flame for 2-3 minutes.

20. For the final step, place a small bowl in the chicken pan and place a burning coal and ghee in it.

21. Cover the pan immediately and let it sit for 3-4 minutes so that the chicken acquires a smoky flavour.

22. Wrap the chicken in aluminium foil and serve with onions and lemon