Ingredients:

• 750 g – boneless Chicken cubes
• 2 cups – Tomato paste
• 1 cup – cooking Cream
• 1/4 tsp – Turmeric
• 1 tsp – chilli powder
• 1 tsp – Cardamom powder
• 1/4 tsp – pepper powder
• 2 tsp – dry Mango (amchur) powder
• 3 tbsp – cashew paste
• 1 tbsp – Sugar
• 100 g – Butter
• 1 – chopped Onion
• Juice of 1 Lemon
• Salt to taste
• Cooking oil
• For the masala:
• 1 pod – Garlic
• 1 – small piece of Ginger
• 1 – Cinnamon stick
• 3 – Cloves
• 4 – Cardamoms
• 1 tbsp – Vinegar
• 1.5 tsp – salt
• 4 tsp – chilli powder
• A pinch of red food colour
• 1/2 cup – full-cream Curd

Method:

1. To make the marinade, grind the ingredients for masala to a smooth paste.
2. Rub lemon juice and salt on the chicken and mix in the marinade. Set aside for 30 mins.
3. In a pressure pan, fry onions till pink and add the marinated chicken.
4. Fry well, tossing gently for 2 mins.
5. Add 1/4 cup water, and pressure cook up to 1 whistle. Once the whistle blows simmer it for 2 mins.
6. Remove the chicken pieces from the pan and reserve the gravy.
7. In a pan, melt butter and fry the tomato paste, cashew paste, pepper powder, cardamom powder, amchur powder, turmeric and chilli powder till the oil separates.
8. Then add the reserved gravy and cook for a minute.
9. Add beaten cream, 2 tbsp at a time, stirring constantly.
10. Then add the chicken pieces and simmer for 2 mins.
11. Drizzle some cream or butter on it, garnish with fresh chopped coriander and serve hot with naan or rotis.

Recipe courtesy of Mearl Fernandes