Ingredients( serves 8)
- 50 ml Oil
- 100 grams butter
- 1 tsp cumin seeds
- 5 onions, finely chopped
- 4 onions, chopped
- 50g cashews, roasted
- 3 tsp garlic ginger paste
- 2 tsp coriander powder
- 3 tsp red chilli powder
- 2 tbsp kastoori methi
- 2 green chilli(optional)
- salt to taste
- 60 g unsalted butter
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp garam masala
- 1.5 kg chicken breast fillet
Recipe
- Cut the chicken into big chunks (about 2" cubes should be good). Mix the chicken pieces, 1 tsp garlic ginger paste, 1/2 tsp red chilli, 1 tsp coriander powder and salt in a large bowl. Cover and allow to marinate for 1 hour.
- Cook the chicken
- Option 1: Heat the oil in a flat pan on medium heat and gently fry the chicken pieces. Remove and set aside.
- Option 2: Bake in preheated oven at 220 degree Celsius for 20 mins and then 200 degree Celsius for another 15-20 (or till the chicken is cooked from inside).
Gravy:
- Heat the oil in a deep pan on medium heat, then add cumin seeds.
- When cumin seeds turns darkish brown, add the chopped onions. Fry till a pale golden brown in color and then add 2tsp garlic ginger paste. Fry for 2 minutes.
- Add 1 tsp coriander powder, cashews, 2 tsp red chilli, green chilli (optional) and kastoori methi. fry for a minute.
- Finely, add chopped tomatoes then add some water and cook for 10 to 15 minutes.
- Remove and set aside for 10 minutes.
- Put them in a blender and blend till it's a smooth paste.
- Heat butter in a deep pan. Add cinnamon stick and bay leaves.
- Add blended puree, salt and 2 cup of water. bring to a boil.
- Reduce heat and simmer for 10 minutes. add fried chicken pieces. simmer for 5 minutes.
- Add cream and garam masala powder.
- Simmer for 10 minutes.
Serve hot with parathas/rice :-p