Quantity good for 3-4 People

Ingredients:

  • Chicken – 1kg, cleaned & washed
  • Cooking oil – 200 ml
  • Onion – 3 medium size, chopped
  • Tomatoes – 5 medium size, chopped
  • Ginger – 1 inch piece
  • Garlic – 10 cloves
  • Cashew – 12-15 pieces
  • Ginger garlic Paste – 2 tsp
  • Lime Juice – 3 lemons
  • Butter – 300 gm
  • Hung curd -100 gm
  • Green chillies – 3-4, chopped
  • Sugar – 2 tsp
  • Water

Ground Spices:

  • Kasuri Methi (dry fenugreek leaves) – 1tbsp
  • Kashmiri lal Mirch – 2-3 tsp
  • Turmeric powder -1 tsp
  • Cumin (jeera) powder -1 tsp
  • Salt – as per taste

Whole Spices:

  • Green cardamom – 5
  • Black cardamom – 3
  • Cinnamon stick – 2 inch
  • Cloves – 8
  • Bay leaf – 3
  • Black Peppercorns – 1 tbsp

For Garnish:

  • Fresh coriander leaves – finely chopped
  • Butter – 1 small cube
  • Fresh cream – 1 tsp

For Chicken Marination:

  1. Take the washed chicken in a dish and add salt (as per taste), Ginger garlic paste – 2 tsp and lemon juice. Mix well, so that all pieces are well coated. Cover and let it marinate for an hour at least.
  2. After 1 hour, squeeze the chicken and remove the mix as this will help to remove the excess water from chicken.
  3. Now we will marinate the chicken again. In a pan add oil – 2 tbsp, kashmiri lal mirch powder – 2 tsp and give it a good mix. Then add the hung curd, turmeric powder and salt. Add the chicken pieces, cover and let it marinate for another hour.

Preparation:

While the chicken is being marinated, we will prepare the curry base.

  • On medium -high flame, add the onions, tomatoes, cashew nuts, ginger, garlic, cardamom, cinnamon, clove, bayleaf, black pepper, kashmiri lal mirch – 1 tsp and water (about 250ml).
  • Mix and cook well until the tomatoes become soft. Turn the flame off once you see everything has boiled well. Remove from gas and let it cool.
  • Once its cooled, grind the above mix finely and strain through a fine mesh strainer. This step will make the gravy creamy clear.
  • Heat a pan on medium flame, add the butter (200 gm), green chillies, sugar, salt and the gravy base. Let it come to a boil and add kasuri methi. Turn off the heat and cover.
  • Grill the chicken (OTG/micro/air fryer or on a pan on the stove).
  • Add this to the prepared gravy base, cover and let it come to a boil (takes about 15 – 20 minutes).
  • Once done, transfer to a serving bowl and garnish with a little butter cube, fresh cream and coriander leaves.
  • Serve with roti, rice, naan or paratha.
    Enjoy!