Servings - 4

Ingredients: 

For the Chicken Marinade: 

• 500g boneless and skinless chicken breasts, cut into bite-sized pieces 

• 1/4 cup yogurt 

• 1  teaspoon ginger-garlic paste 

• 1/2 teaspoon salt 

• 1 teaspoon kashmiri chilli powder 

• 1/2 teaspoon garam masala 

• 1 teaspoon coriander powder 

• 1/2 teaspoon red chilli powder  

For the Masala/Sauce: 

• 2-3 tablespoons mustard oil  

• 2 tablespoons ghee or vegetable oil 

• 50g butter 

• 1/4 cup heavy cream 

• 2 large onion, chopped 

• 1 tablespoon ginger-garlic paste 

• 3 large tomatoes 

• 10-12 cashews 

• 1 teaspoon salt or to taste 

• 11/2 teaspoons coriander powder 

• 11/2 teaspoons kashmiri chilli powder 

• 1/2 teaspoon chilli powder 

• 1 teaspoon cumin powder 

• 1/4 teaspoon turmeric powder 

• 1/4 teaspoon pepper powder 

• 1/2 cup water 

• 1 teaspoon garam masala 

• 1 tablespoon sugar 

• 1/2 teaspoon kasoori methi/fenugreek leaves 

• 2 tablespoons lemon juice  

For the Garnish: 

• Heavy cream 

• Fenugreek leaves 

• Ginger julienne  

Method: 

1. In a bowl, combine the chicken with all the ingredients for the chicken marinade.

2. Let it marinate for at least 15-20 minutes (or overnight). 

3. After 20 minutes, heat mustard oil in a large pan over medium-high heat. 

4. Add chicken pieces in batches of two or three, ensuring not to overcrowd the pan.

5. Fry until browned for only 3 minutes on each side. 

6. Set aside and keep warm. Next, heat oil or ghee in the same pan. 

7. Fry the onions for about 2-3 minutes. 

8. Add ginger-garlic paste and sauté for 1 minute until fragrant. 

9. Incorporate tomatoes and sauté for 2 minutes. 

10. Then add cashews, salt, coriander powder, Kashmiri chilli powder, chilli powder, cumin powder, turmeric powder, and pepper powder. 

11. Mix & cook for a minute. 

12. Pour in 1/2 cup water. 

13. Cover and cook for 15 minutes. 

14. Stir occasionally until the sauce thickens and achieves a deep brown-red colour.

15. Remove from heat and let it cool down. 

16. Transfer the mixture to a blender and blend until smooth. 

17. Add a little water if needed. 

18. Melt the butter in a pan and strain the puréed sauce. 

19. Add garam masala, kasoori methi/fenugreek leaves, and cream. 

20. Mix and cook for a minute, then add chicken. 

21. Cook for 8-10 minutes or until the sauce thickens. 

22. Add sugar and lemon juice and mix well. 

23. Garnish with cream, fenugreek leaves, and ginger julienne. 

24. Serve with fresh naan or rice.