Serves 5
Directions
- 1Marinate the chicken pieces with garlic paste, ginger paste, red chili powder, and salt.
- 2Let the chicken marinate for 15-20 minutes.
- 3Heat some oil in a pan.
- 4Once the oil is medium hot, start frying the marinated chicken pieces until almost done.
- 5Transfer the cooked chicken pieces into another bowl.
- 6Roughly cut the onion.
- 7In the same pan where chicken was cooked, add the chopped onion.
- 8Add a little bit of oil and a spoonful of butter to the pan with onions.
- 9Lightly sweat the onions.
- 10Add roughly cut tomatoes and cashew nuts to the pan.
- 11Add some water.
- 12Add garlic paste, salt, malt vinegar, sugar, garam masala powder, and red chili powder.
- 13Evenly mix the mixture.
- 14Let the mixture simmer for at least 15 to 20 minutes until it becomes nice and mushy.
- 15Turn off the flame and transfer the mixture into another container.
- 16Use a hand blender to churn the mixture into a fine puree.
- 17Strain the puree back into the same pan, pressing as much as possible to ensure minimal wastage.
- 18Reheat the gravy.
- 19Add butter to the gravy.
- 20Add some cream.
- 21Add the chicken.
- 22Finally, add the crushed kasuri methi.
- 23Let the gravy simmer for 5 to 7 minutes.
- 24Garnish with fresh cream and some kasuri methi before serving.
Ingredients
- 300 gms Chicken breast boneless
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chilli powder
- to taste Salt
- Oil
- 500 gms roughly slit tomatoes
- 100 gms roughly cut onions
- 1 tbsp garlic paste
- 50 gms cashew
- 1 tsp kasoori methi
- 0.5 tsp garam masala
- 4 tbsp sugar
- 2 tbsp kashmiri chilli powder
- 5 tbsp butter
- 3 tbsp cream
- 2 tbsp malt vinegar
- 1.5 tbsp White Vinegar
Equipment
panmixer grinderhand blendersieve
Tips
- This is a one-pot recipe.
- Ensure the gravy is nice, smooth, and buttery by pressing as much as possible while straining to minimize wastage.
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