Ingredients:

• Chicken – 1 kg
• Ginger, Garlic paste – 1 tbsp
• Onion – 1/2 kg
• Tomato – 1/2 kg
• Kasuri Methi – 1 tbsp
• Chilly powder – 3 tbsp
• Coriander powder – 2 tbsp
• Turmeric powder – 1 tsp
• Jeera powder – 1/2 tsp
• Garam Masala powder – 3/4 tsp
• Thick Cream – 1/4 cup
• Butter – 2 tbsp
• Kuskus cashew paste – 2 tsp
• Oil – 1/2 cup
• Salt to taste

Method:

1. Cook chicken with ginger, garlic paste and turmeric powder.
2. Puree the tomatoes and grind the onions.
3. In a heavy bottom kadai, season kasuri methi.
4. Add ground onions and saute till the oil separates.
5. Then add all powders and saute for few secs.
6. Add tomato puree, kuskus cashew paste and add salt.
7. Add chicken to the boiling gravy, cook in medium heat for 15 mins. When the meat becomes tender and the gravy thickens, add garam masala powder.
8. Cook for few seconds, add butter and pour the cream.
9. Serve hot.

Recipe courtesy of Rajam Partheeban