Ingredients

For the chicken

  • 500 g boneless chicken, cut into pieces
  • ½ cup 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 butter
  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 3 medium tomatoes, pureed
  • 10–12 cashews, soaked
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • ½ cup fresh cream
  • ½ cup water
  • 1 tsp sugar
  • Salt to taste
  • Fresh coriander

👩‍🍳 Method

1. Marinate the chicken
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 pan and cook the marinated chicken until lightly browned and almost cooked. Keep aside.

3. Prepare the gravy

  1. Heat butter and oil.
  2. Add onion and sauté until golden.
  3. Add ginger-garlic paste and cook for 1 minute.
  4. Add tomato puree and cook until the oil separates.
  5. Add chilli powder, turmeric, coriander powder and cumin powder.
  6. Cook for another 5–7 minutes.
  7. Blend soaked cashews with a little water and add the paste to the gravy.
  8. Add water and simmer for 5 minutes.

4. Add chicken

  • Add the cooked chicken to the gravy.
  • Add sugar, garam masala and kasuri methi.
  • Cover and simmer for 5–7 minutes.
  • Finally add cream and mix gently.
  • Garnish with coriander and a little cream.

🍽️ Best Served With

  • Butter naan 🫓
  • Garlic naan
  • Tandoori roti
  • Jeera rice
  • Steamed basmati rice

⭐ Restaurant-style tip: Add a small knob of butter and crushed kasuri methi right at the end for a rich, aromatic Lababdar flavour.