Ingredients:

• 400 g – Chicken boneless
• 100 g – Butter 100 g
• Chilli powder and salt to taste
• 2 tsp – Ginger Garlic paste
• 1/4 cup – hung Curd
• 2 tsp – Cream
• 1/2 cup – Tomato and Onion puree
• 1 tsp – kasturi Methi
• Turmeric powder – a pinch
• 1/4 cup – Cashew nut paste
• Red food colour – a pinch (optional)
• Garam Masala powder – a pinch

Method:

1. Wash and cut the chicken into evenly sized cubes and marinade it with hung curd, salt, chilli powder, garam masala powder, turmeric, food colour and ginger garlic paste for 1 hour.
2. Heat half the butter in a pan till it melts and add the tomato onion puree and fry for sometime then add the chicken and cook till half done.
3. Add the remaining butter, add cashew paste and cook till done and add little water, if required, and cook till tender.
4. Finally, add the cream and kasturi methi and give it a stir cover for a minute and serve.

Recipe courtesy of Apeksha Ekbote