Ingredients:

• 500 g – Chicken
• 200 g – chopped Onion
• 1/2 cup – Tomato puree
• 4 to 5 – black Cardamom
• 3 to 4 – green Cardamom
• 4 to 5 – Bay Leaf
• 3 to 4 – Cloves
• 5 tsp – white oil
• 3 tsp – Ginger Garlic paste
• 1 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 1 tsp – Cumin seeds powder
• 1/2 tsp – Turmeric powder
• 3 tsp – cashew paste
• 2 tsp – Curd
• 1/2 tsp – kasuri Methi powder
• 1 tsp – Butter
• 1 tsp – Garam Masala powder
• 2 tsp – fresh Cream
• To taste – salt

Method:

1. Boil the chicken with all the spices (cloves, cardamom and bay leaf).
2. Separate chicken from bones.
3. Add oil in a pan, add cumin and chopped onions. Fry until brown.
4. Make a smooth paste of ginger-garlic paste, red chilli powder, coriander powder and jeera powder with water.
5. Now add this paste in the pan and mix well.
6. Add tomato puree, salt and then the separated boneless chicken into it.
7. Mix well, then add cashew paste and curd.
8. Add kasuri methi into water and pour it in the mixture.
9. Mix all properly and add butter, garam masala powder into it.
10. Garnish it with fresh cream and serve hot.

Recipe courtesy of Krishna Biswas