RAAN MASALA
Ingredients for marination
Raan 2kgs approx
1/2 kg dahi
1 tbspn vinegar
3 tbspn raw papaya paste
2 tbspn lime juice
2 tbspn chicken tandoori masala
2 tbspn red chilly powder
2 tbspn dhania zeera powder
1 tbspn haldi
1 tbspn garam masala powder
3 tbspn oil
2 tbspn ginger garlic masala
Salt to taste
Method for marination
Step1-Prik the raan on various places to let the masalas seep into the meat.
Step2-in a bowl mix in the vinegar, lime juice, raw papaya paste and ginger garlic masala. Rub this on raan and keep it aside for a minimum an hour.
Step3-in a separate bowl mix in all the dry ingredients with curd and oil and apply it on raan and let it rest in fridge for an hour
Step4-Pressure cook it till tender.
Step5-Do dhungaar
Ingredients for masala
4 onions birista
1 cup tomato puree
200 ml fresh cream
1 cup curd
1 tbspn red chilly powder
1 tpspn chkn tandoori masala
1 tbspn ginger garlic paste
100gm kaju paste
1 tbspn special spice mix (nutmeg elaichi javitri jeera black pepper cardamom badi elaichi)
5 tbspn oil
5 tbspn ghee
Whole garam masala
Method
Step1-in a mixer grind in the birista, tomato puree and dahi.
Step2-heat oil and ghee do bagaar of whole garam masala and add in the grinded paste.
Step3-now add in the dry masalas and cook till oil seprates.use water left in raan to cook the masala
Step4-add in the fresh cream and raan.mix well and let it simer on low flame for 20 mins covered.
Step5-add in the kaju paste n give it a nyc mix cook fr a min or two till gravy thickens.
Garnish with corriender and mint leaves and serve hot with a lemon wedge and naan or rice!!!
