Ingredients:
• Chicken – 1 kg
• Butter – 250 g
• Ginger paste – 1/2 tbsp
• Garlic paste – 1/2 tbsp
• Onion – 1/2 kg
• Tomato – 1/2 kg
• Cashew – 10 g
• ChillI powder – 3 tsp
• Coriander powder – 2 tsp
• Turmeric powder – 3/4 tsp
• Garam Masala powder – 3/4 tsp
• Spices – 2 each (cinnamon, clove, cardamom)
• Cumin – 1/2 tsp
• Fenugreek – 1/4 tsp
• Cream – 1/4 cup
• Oil – 1/2 cup
• Salt to taste.
Method:
- Dry roast cumin and fenugreek and powder it
- Puree the tomatoes
- Cook chicken, adding ginger, garlic paste and turmeric powder
- Melt butter, saute onion and cashew till soft
- Allow it to cool and grind to a smooth paste
- In the remaining butter, add the whole spices, saute on low heat, then add all the powders – except the dry roasted one
- Then add the ground onion paste and tomato puree
- After 5 minutes, add the chicken
- When the gravy thickens, put the dry roasted powder
- Cook again for few sec and garnish with cream
Recipe courtesy of Rajam Partheeban