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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken(Cleaned and cut into small pieces, boneless) - 500 gm
- Plain thick yogurt - 1/2 cup
- Garam masala - 1 tsp
- Cumin powder - 1 tsp
- Tandoori masala - 2 tsp
- Ginger Paste - 1 tsp
- Garlic paste - 1 tsp
- Juice of 1/2 lemon -
- Salt(to taste) -
- Butter(for frying) -
- For gravy; -
- Onion(finely chopped) - 1 no
- Garlic paste - 1 1/2 tsp
- Ginger Paste - 1 1/2 tsp
- Tomatoes(finely chopped) - 2 nos
- Tomato sauce or paste - 2 tbsp
- Fresh cream - 1/4 cup
- Honey or sugar(check the sweetness or add less) - 2 tsp
- Coriander leaves(chopped) -
- Salt(to taste) -
- Kashmiri chilli powder - 1 tsp
- Cashew nuts(soaked in hot water) - 4-5 nos
- Fenugreek leaves(few) -
Ingredients
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Instructions
- Combine the ingredients for marinade and put in the chicken pieces.
- Mix well and leave it to marinade in a fridge for an hour.
- Melt butter in a pan on medium flame and fry the chicken pieces.
- Cook the chicken till it is 3/4th done. :- Later it will cook in the gravy.
- When it turns brown add chilly powder and add tomatoes. :- Continue frying at low heat till the tomatoes are mashed up.
- When the gravy is cool, grind the soaked cashews along with the marinade in a blender.
- Pour the gravy back to the pan and allow to cook on low flame .
- Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.
- Heat a pan and dry fry the fenugreek leaves.
- Add tomato sauce, fresh cream, honey and crumble the fenugreek leaves on the gravy.
- :- Serve on a plate and add chopped coriander leaves and remaining cream.
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