Ingredients ( Serves – 4 )
- Chicken – 800 G.
- Onion – 300 G., Thinly Sliced.
- Tomato Puree – 240 Ml.
- Curd – 120 G.
- Fresh Cream – 60 Ml.
- Ginger Garlic Paste – 30 G.
- Green Chillies – 15 G., Slit.
- Cashew Paste – 45 G.
- Butter – 30 G.
- Oil – 45 Ml.
- Red Chilli Powder – 5 G.
- Turmeric Powder – 2 G.
- Coriander Powder – 5 G.
- Cumin Powder – 3 G.
- Garam Masala Powder – 3 G.
- Kasuri Methi – 2 G.
- Black Pepper Powder – 2 G.
- Salt – 10 G. Or To Taste.
- Fresh Coriander Leaves – 15 G., Chopped.
Method
- Heat Oil And Butter In A Heavy Pan And Fry The Sliced Onions Until Golden Brown.
- Add Ginger Garlic Paste And Green Chillies, Then Sauté Until The Raw Smell Disappears.
- Add Tomato Puree And Cook Until The Oil Separates From The Masala.
- Mix In Red Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Black Pepper Powder, And Salt.
- Add The Chicken Pieces And Cook On Medium Heat For 8–10 Minutes Until Lightly Sealed.
- Whisk The Curd And Add It Slowly While Stirring Continuously.
- Add Cashew Paste And Mix Well To Create A Rich Gravy.
- Cover And Cook The Chicken Until Tender, Stirring Occasionally.
- Add Fresh Cream, Garam Masala Powder, And Crushed Kasuri Methi.
- Cook For Another 3–4 Minutes On Low Heat Until The Gravy Turns Thick And Creamy.
- Garnish With Fresh Coriander Leaves And Serve Hot With Naan Or Roomali Roti.
Prep Time – 20 Mins. Cook Time – 40 Mins. Total Time – 60 Mins.
