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:

1. Dry roast cumin and fenugreek and powder it
2. Puree the tomatoes
3. Cook chicken, adding ginger, garlic paste and turmeric powder
4. Melt butter, saute onion and cashew till soft
5. Allow it to cool and grind to a smooth paste
6. In the remaining butter, add the whole spices, saute on low heat, then add all the powders – except the dry roasted one
7. Then add the ground onion paste and tomato puree
8. After 5 minutes, add the chicken
9. When the gravy thickens, put the dry roasted powder
10. Cook again for few sec and garnish with cream

Recipe courtesy of Rajam Partheeban