Ingredients:

• 1/2 kg – boneless chicken, cut into 2 inch pieces
• 1 tbsp – Garlic and Ginger paste
• 1/2 tsp – Red Chilli powder
• 1/ tsp – Garam Masala
• 1 tsp – salt
• For gravy:
• 1/2 small cup – oil
• 1.5 tbsp – ginger-garlic paste
• 1/4 tsp – Garam Masala
• Salt to taste
• Coriander leaves to garnish
• For ground paste:
• 50 g – Cashew nuts
• 50 g – Poppy Seeds
• 5 – Almonds
• 3 tbsp – thick Curd
• 1 – onion, medium
• 1 tsp – Kashmiri Red Chilli powder
• 2 tbsp – thick Cream

Method:

1. Marinate chicken with ginger-garlic paste, chilli powder, salt and garam masala.
2. Keep aside for an hour.
3. Grill on charcoal basting with oil till tender and cooked.
4. For Gravy:
5. Heat oil, add ginger garlic paste and fry till light brown in colour on low heat.
6. Grind all the ingredients taken and keep aside
7. Now add ground paste and cook till oil separates from the masala.
8. Add cream, garam masala, cooked chicken and salt.
9. Stir for sometimes and pour 1 cup water.
10. Now cook on low fire for 5 to 7 mins.
11. Garnish with coriander leaves and remove from fire.
12. Serve with naan, rumali roti or paratha.

Recipe courtesy of Moon Beams