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