1Take a mix of boneless thigh and breast fillets and cut these into 2 inch pieces.
2Marinate the chicken pieces with salt, lemon juice, curd/yogurt, ginger garlic paste, Kashmiri chilli powder, garam masala powder, and oil. Set aside for around 30 minutes.
3Peel and grate the onions.
4Dry roast the kasuri methi and crush it into a powder.
5Heat butter and a little oil in a pan.
6Add the grated onions to the pan.
7Fry onions on medium heat for around 7-8 minutes until light brown.
8Place the marinated chicken pieces side by side in the pan.
9Fry chicken on medium heat for around 3 minutes.
10Flip the chicken pieces. Repeat frying for 3 minutes on the other side.
11Mix and continue to fry on medium heat for around 2 minutes until the chicken pieces are browned and nearly cooked.
12Add the tomato purée and cook on low heat for around 2-3 minutes until the tomato purée is cooked and oil separates.
13Now add the fresh cream and 150 ml water, give a mix.
14Add the garam masala powder and (Kashmiri chilli powder if required).
15Cook covered on low heat for around 5 minutes.
16Garnish with crushed kasuri methi.
17Simmer for 2 minutes.
Ingredients
500 gms Boneless Chicken cut into 2 inch tikka pieces