You will learn how to make one of the most famous dishes from South India, Jheenga Moilee.
Jheenga Moilee is a delicious, creamy and rich coconut based curry. Here, Rohit makes this recipe with fresh prawns. This is a fantastic dish for entertaining and takes hardly any time at all.
8x Chicken thighs boneless and skinless
20g Kashmiri Red chilly powder
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Mustard oil
1 tsp Kasoori methi pwd
Salt to taste
1 tbsp Lime juice
1/2 tsp Garam masala
70-10g Rape seed oil
250g Chopped onion
1tbls Chopped garlic
1tbls Chopped ginger
1tsp Garam Masala
1tsp Cumin powder
2x Creen chilli chopped
100g Chopped tomato
1 tsp Coriander
2 tbsp Tomato paste
1tsp Kashmiri chilli powder
1/2 tsp Ground red chilli powder
Salt to taste
150g Double cream
1 tbsp Honey
Water as needed
2 tbsp Chopped fresh coriander to garnish
1 tbsp Dry crushed kasoori methi
First, marinate the chicken thigh with the ginger garlic paste, salt and lime juice set aside. This marination can even be done overnight.
Next to make the sauce, heat oil in a pan and fry the onion until golden brown, or on a low heat for 15 minutes.
Add ginger garlic paste, chopped green chillies and chopped ginger. After, add the spices and salt.
Stir and add tomatoes.
Continue to stir and add tomato paste and water as needed.
Turn down the heat and allow to cook on a low heat for about 7-8 minutes.
In the meantime make the second marination for the chicken.
Add hung yogurt, Kashmiri chilli powder, garam masala, salt, kasoori methi, mustard oil, ginger garlic past and dry fenugreek leaves into a bowl and mix well.
Apply marination to the chicken and mix well, ensuring chicken is entirely covered. (Chicken should ideally be left to marinade for around three hours, if possible).
Arrange chicken in a tray and cook in the oven for about 15-20 minutes at 180c.
To finish the sauce, add fresh cream and stir. If you feel that the recipe needs it, you can add honey at this point.
Add fresh kasoori methi and fresh chopped coriander. The sauce should be a deep red-brown colour.
Add the cooked chicken tikka pieces and cook for an additional 8-10 minutes until the sauce is thick and bubbling, this also helps absorbing all the flavours of the sauce right into the meat for maximum flavour.
Pour in the water to thin out the sauce, if needed.
Finish with butter and Garam Masala.
Garnish with fresh chopped coriander and fresh julienne ginger and serve with butter naan.