Directions
- 1Marinate the chicken with salt, yogurt, garlic paste, ginger paste, lime juice, mustard oil and Kashmiri red chili powder for 15-20 minutes.
- 2In a pan, heat cooking oil and butter. Add the marinated chicken and cook until brown.
- 3Add diced onions and saute until golden brown.
- 4Add garlic paste and ginger paste, and saute briefly.
- 5Add diced tomatoes, Kashmiri red chili powder and saute.
- 6Add water and cashew nuts. Cover and cook for 15 minutes.
- 7Blend the cooked tomato mixture using an immersion blender until smooth.
- 8Strain the blended mixture through a sieve to remove any solids.
- 9In the same pan, add butter to the strained sauce. Mix well.
- 10Add garam masala and mix.
- 11Add whipping cream and mix well until the sauce is creamy.
- 12Add the browned chicken pieces to the sauce and mix.
- 13Sprinkle Kasuri Methi and mix.
- 14Serve hot.
Ingredients
- 500 gm Boneless Chicken
- 1 4 tsp Salt
- 0.5 tsp Garlic paste
- 0.5 tsp Ginger paste
- 2 tbsp Plain yogurt
- 1 tsp Lime Juice
- 1 tbsp Mustard oil
- 1 tsp Kashmiri red chili powder
- 1 cup Diced onion
- 3 medium Tomatoes
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 0 Salt
- 2 tsp Sugar
- 4 tbsp Butter
- 1 tbsp Cooking oil
- 0.5 tsp Garam masala
- 1 tsp Kashmiri red chili powder
- 0.25 cup Whole cream/Whipping cream
- 50 gm Cashew nuts
- 1.5 tsp Kasuri Methi (Dried Fenugreek)
Equipment
bowlspoonfrying pantongsspatulaknifecutting boardimmersion blendersieve
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