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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Boneless Chicken(cut in small pieces) - 1 lb
- Onion(cut into cubes, small) - 2 nos
- Ginger Paste - 1 tbsp
- Garlic paste - 1 tbsp
- Chilli powder - 1 tsp
- Coriander powder(optional) - 1 tsp
- Pepper powder - 1 tsp
- Tomatoes(ripe and red) - 3 nos
- Oil for frying chicken -
- Butter - 3 -
- Tomato Ketchup - 1 tbsp
- Fresh cream or Half and half -
- Salt(As reqd) -
- Sugar(A pinch) -
- Kasuri methi(crushed)(A hand ful, Dried fenugreek leaves) -
- cashew nut broken into small pieces - 15
Ingredients
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Instructions
- Marinate chicken pieces with salt, 1/2 tbsp of ginger-garlic paste, chilli powder,coriander powder and pepper powder.
- Shallow fry until golden brown.
- In the same kadai, saute onion, ginger-garlic paste and green chillies.
- When onions turn golden brown, add crushed kasuri methi, salt, tomatoes and cashew nut.
- Saute for 3 - 4 minutes.
- Add enough water and cook covered.
- When tomatoes are well cooked, transfer to a blender and grind until the mixture is smooth.
- :- Please make sure the mix has cooled before you transfer to blender.
- Heat up a kadai.
- Add butter followed by the blended mixture and the chicken pieces.
- Let it simmer so that the chicken pieces absorb the sauce and will be realy juicy.
- :- Do not add more tomatoes to get the colour because it will not give the red color and will be more sour.
- :- Goes well with hot naan, chappathi, roti, or even ghee rice.
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