Ingredients:
For the chicken:
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500g boneless chicken (cut into cubes)
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1/2 cup yogurt (curd)
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1 tsp ginger-garlic paste
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1/2 tsp red chili powder
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1/4 tsp turmeric powder
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Salt to taste
For the gravy:
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2 tbsp butter
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1 tbsp oil
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1 bay leaf
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2-3 green cardamoms
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4-5 cloves
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1-inch cinnamon stick
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1 medium onion (finely chopped)
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1 tsp ginger-garlic paste
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3 medium tomatoes (pureed)
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1 tsp red chili powder
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1/2 tsp coriander powder
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1/2 tsp garam masala
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Salt to taste
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1/2 cup fresh cream
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1 tbsp kasuri methi (dried fenugreek leaves)
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Fresh coriander (for garnish)
Instructions:
1. Marinate the Chicken:
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In a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt.
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Let it marinate for at least 30 minutes (1-2 hours for best results).
2. Cook the Chicken:
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Heat 1 tbsp oil in a pan.
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Cook the marinated chicken until it’s 80% done. Set aside.
3. Prepare the Gravy:
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In the same pan, add butter.
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Add bay leaf, cardamoms, cloves, and cinnamon stick. Saute for 30 seconds.
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Add chopped onions and cook until golden brown.
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Add ginger-garlic paste and sauté till the raw smell disappears.
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Add tomato puree, red chili powder, coriander powder, and salt. Cook till oil separates.
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Add cooked chicken and mix well.
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Add 1/2 cup water and simmer for 5–7 minutes.
4. Finish the Dish:
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Add fresh cream and kasuri methi. Stir well and simmer for 2–3 minutes.
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Sprinkle garam masala and stir.
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Garnish with coriander leaves and a drizzle of cream.
Serve with:
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Butter naan, roti, or steamed basmati rice 🍽️
