Ingredients:

• 1 kg – chicken, boneless and cubed
• 5 – Cloves
• 5 – Cardamoms
• 2 tbsp – Dhania Jeera powder
• 4 – Bay Leaves
• 1 inch piece – Cinnamon sticks
• 1 tbsp – ginger, grated
• 1 tbsp – garlic, grated
• 250 g – Onions
• 100 g – butter, khoya and Cream
• 1 tbsp – Garam Masala
• 50 g – Cashew nuts (powdered)
• 1/2 cup – coriander leaves, chopped
• 4 – Green chillies
• 250 g – tomato,(chopped)
• 50 g – Curd
• 6 – Red Chillies
• 1/2 tsp – Turmeric powder
• 2 cups – Chicken stock
• Salt
• 6 tbsp -ghee

Method:

1. Steam cook the chicken cubes.
2. Grind to a paste onions, garlic and chillies.
3. Heat 6 tbsp of ghee and add the spices.
4. When a nice aroma emanates from the spices, add the ground paste and fry to a golden colour.
5. Add tomatoes, the remaining spices and cashewnuts.
6. When the ghee oozes out, add curd and khoya mixed with chicken stock.
7. Cook to a thick gravy.
8. Heat 50 g butter and fry the chicken cubes nicely, pour in the gravy.
9. When the gravy turns hot, remove from fire.
10. Cover with cream and decorate with chopped coriander leaves.

Recipe courtesy of Reejh Singhani