Ingredients:

• 500 g – boneless Chicken cut into bite-sized pieces
• 5-6 Cloves – Garlic
• 2 inch – piece Ginger
• 1 tsp – chilli powder
• 1/2 cup – Curd
• Salt to taste
• For the Masala:
• 1 – Bay Leaf
• 3-4 – Cloves
• 4-5 – green Cardamoms
• 1 inch – Cinnamon stick
• 2-3 tbsp – oil/ghee
• 3 – chopped Onion
• 1 – large chopped Tomato
• 1 tsp – chilli powder
• 1.5 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 1/2 cup – cashew
• 1 tsp – kasoori Methi
• 1/4 cup – Cream

Method:

1. Grind the ginger and garlic to a fine paste.
2. Mix with chilli powder, salt and curd.
3. Marinate the chicken pieces with the mixture and keep aside for at least 30 minutes.
4. The more you marinate, the better.
5. Heat oil/ghee in a pan. Add the whole spices.
6. When they start to splutter, add the chopped onions and saute till it’s brown.
7. Add the coriander powder, chilli powder and turmeric powder and fry for a minute.
8. Add the chopped tomato and saute till they turn mushy and the oil separates.
9. Add the cashew nuts and fry for another minute.
10. Switch off the heat and let it cool.
11. Add some water into the mixture and grind to a fine paste (you can remove the whole spices if needed).
12. Heat a teaspoon of oil or ghee in a pan and put the marinated chicken pieces into it.
13. Stir fry over high heat till the chicken browns slightly and cooks through.
14. All the liquid should evaporate.
15. Add the ground masala paste into the chicken and mix well.
16. Adjust the seasoning.
17. Add the powdered kasoori methi followed by cream.
18. Mix well.
19. Garnish and serve hot with roti, poori or any Indian bread of your choice.
20. Recipe Courtesy: Mareena’s Recipe Collections