🥘 Ingredients

For marinating chicken

  • 500 g chicken
  • ½ cup thick yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 tbsp oil

For the gravy

  • 2 tbsp oil
  • 1 tbsp butter
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 2 tbsp cashew paste
  • 1 tsp red chilli powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp black pepper
  • 1 tsp kasuri methi
  • ½ cup fresh cream
  • ½ cup milk
  • ½ cup water
  • Salt to taste
  • Fresh coriander

👩‍🍳 Method

1. Marinate Mix chicken with yogurt, ginger-garlic paste, chilli powder, turmeric, garam masala, lemon juice, oil and salt. Marinate for 30 minutes.

2. Cook the chicken Heat a little oil in a kadai. Add the chicken and cook on medium-high heat until nicely browned and almost cooked. Remove and keep aside.

3. Make the gravy

  1. Heat oil and butter.
  2. Add onions and cook until golden.
  3. Add ginger-garlic paste and sauté for 1 minute.
  4. Add tomato puree and cook until the oil separates.
  5. Add chilli powder, cumin, coriander powder, black pepper and salt.
  6. Cook for 5–7 minutes.
  7. Add cashew paste and cook for another 2 minutes.
  8. Add milk and water. Mix well.

4. Add chicken

  • Put the cooked chicken into the gravy.
  • Cover and simmer for 7–10 minutes.
  • Add garam masala and kasuri methi.
  • Stir in fresh cream and cook on low heat for 2 minutes.
  • Garnish with coriander.

⭐ Restaurant-Style Tips

  • Char-grill or pan-sear the chicken before adding it to the gravy for a smoky flavour.
  • Don't boil the cream on high heat.
  • Add a small knob of butter at the end for a richer taste.

🍽️ Serve With

Butter naan, garlic naan, tandoori roti, lachha paratha or jeera rice.