Ingredients:
• 500 g – Chicken
• 200 g – chopped Onion
• 1/2 cup – Tomato puree
• 4 to 5 – black Cardamom
• 3 to 4 – green Cardamom
• 4 to 5 – Bay Leaf
• 3 to 4 – Cloves
• 5 tsp – white oil
• 3 tsp – Ginger Garlic paste
• 1 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 1 tsp – Cumin seeds powder
• 1/2 tsp – Turmeric powder
• 3 tsp – cashew paste
• 2 tsp – Curd
• 1/2 tsp – kasuri Methi powder
• 1 tsp – Butter
• 1 tsp – Garam Masala powder
• 2 tsp – fresh Cream
• To taste – salt
Method:
- Boil the chicken with all the spices (cloves, cardamom and bay leaf).
- Separate chicken from bones.
- Add oil in a pan, add cumin and chopped onions. Fry until brown.
- Make a smooth paste of ginger-garlic paste, red chilli powder, coriander powder and jeera powder with water.
- Now add this paste in the pan and mix well.
- Add tomato puree, salt and then the separated boneless chicken into it.
- Mix well, then add cashew paste and curd.
- Add kasuri methi into water and pour it in the mixture.
- Mix all properly and add butter, garam masala powder into it.
- Garnish it with fresh cream and serve hot.
Recipe courtesy of Krishna Biswas