Ingredients :
Chicken (boneless) - 500 gm
(Cleaned and cut into small pieces)
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 - 1 no
(finely chopped)
Garlic paste - 1 1/2 tsp
Ginger paste - 1 1/2 tsp
Tomatoes - 2 nos
(finely chopped)
Tomato sauce or paste - 2 tbsp
Fresh cream - 1/4 cup
Honey or sugar - 2 tsp
(check the sweetness or add less)
Coriander leaves - few
(chopped)
Salt - to taste
Kashmiri chilli powder - 1 tsp
Cashew nuts - 4-5 nos
(soaked in hot water)
Fenugreek leaves - few
Method :
1)Combine the ingredients for marinade and put in the chicken pieces.
2)Mix well and leave it to marinade in a fridge for an hour.
3)Melt butter in a pan on medium flame and fry the chicken pieces.
4)Cook the chicken till it is 3/4th done.
:- Later it will cook in the gravy.
5)In the same pan, add little butter and fry onions, ginger and garlic paste.
6)When it turns brown add chilly powder and add tomatoes.
:- Continue frying at low heat till the tomatoes are mashed up.
7)When the gravy is cool, grind the soaked cashews along with the marinade in a blender.
8)Pour the gravy back to the pan and allow to cook on low flame .
9)Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.
10)Heat a pan and dry fry the fenugreek leaves.
11)Add tomato sauce, fresh cream, honey and crumble the fenugreek leaves on the gravy.
12) Serve on a plate
13)add chopped coriander leaves and remaining cream.