Ingredients:

• Chicken (Boneless cut into cube size)
• Tomato (2 medium sized)
• Onions (2-3 medium sized)
• Turmeric powder (2 tsp)
• Red chili powder (3-4 tbsp)
• Ginger garlic paste (2 tbsp)
• Chicken Masala/Garam Masala (2-3 tbsp)
• Yoghurt
• Lemon juice (2-3 tbsp)
• Heavy Cream
• Cashew nuts (soaked)
• Kasoori methi (Dried Fenugreek leaves)
• Salt

Directions:

Marination:

• Put the chicken in a bowl and add salt, turmeric powder (1tsp), chili powder (2 tbsp), ginger garlic paste (1 tbsp), Chicken masala (1 tbsp), yogurt, lemon juice.
• Keep this aside for at least 20-30 minutes,. However, leaving the chicken for marination overnight will make things even better.

Cooking:

• In a hot pan add butter and some oil so that the butter doesn’t get burnt, once hot add the onions.
• Once the onions have turned translucent, add ginger garlic paste and cook for a minute.
• Now add the tomatoes and cook for 3-4 minutes.
• Take it off the heat and let it cool.
• Now add all of these into a blender along with the cashew nuts and blend it to a fine paste.
• Add the paste back to the pan and cook it for 2 minutes
• Add the remaining chili, turmeric, and chicken masala. Also, add some salt to taste.
• Add the marinated chicken to the pan.
• Cook it for 5 minutes and then add warm water to cover the chicken. Cook for another 15 – 20 minutes or till the chicken is tender.
• Meanwhile, toast the kasoori methi in a dry pan for a minute or two at the most and crush them as finely as possible with your fingers and keep it aside.
• Now add the heavy cream and the toasted kasoori methi and cook for another minute.