Ingredients:

• 1/2 kg -boneless Chicken
• 2 – Onions
• 1/2 cup – Cashewnuts
• 6 – Green chillies
• 2 tsp – ginger-garlic paste
• 5 – Tomatoes
• 2 tsp – cumin powder
• 1 tsp – Red Chilli powder
• 4 tbsp – Butter
• 4 tbsp – fresh Fenugreek leaves
• 1 – Bay Leaf
• 1 tsp – Cardamom powder
• 1/2 tsp – Garam Masala
• 2 tbsp – Tomato sauce
• 4 tbsp – Milk Cream
• A pinch – red colour
• Salt to taste

Method:

1. Grind onions, cashewnuts, and green chillies to make a fine paste
2. Cut chicken into small pieces and fry until cooked.
3. In a pan add butter, bay leaf and fenugreek leaves, sautee until crisp.
4. Then add cumin powder, red chilli powder, garam masala powder and the onion – cashewnut paste. Sautee for 2 mins on low fire.
5. Add the tomato puree, tomato sauce, colour and salt. Cook for 5 mins.
6. Then add the cream and cardamom powder as well as the fried chicken. Cook for 20 mins on low flame.
7. Garnish with butter and coriander leaves.
8. Serve hot.

Recipe courtesy of Hitika