- 500 grams Boneless Chicken ( Cut into cubes )
- 1 Large Onion ( Cut into medium cubes )
- 1 Large Tomato ( Cut into cubes)
- 1 Tsp Turmeric powder
- 1 Tbsp Coriander powder
- 3 Tbsp Red Chilly powder
- 1 Tbsp Garam Masala
- 1 Tbsp Kasuri methi ( Dried fenugreek)
- 3 Tbsp Ginger & Garlic Paste
- 5 Tbsp Butter
- 2 Tbsp Cashew nuts
- 1 Fist full Coriander and mint finely chopped
- 2 Green Chilly
- 1/2 Lime juice
- Salt to taste
- 6 Tbsp Oil
- Orange food color (optional)
- 1 Tbsp Tomato ketchup
In a bowl add the chicken add 1 1/2 tsp of chilly powder, 1/2 tsp turmeric powder, 1 1/2 tsp of ginger garlic paste, salt and mix well. marinate for 1 hour.
Heat a wok add 2 tbsp oil and start frying the marinated chicken cover and allow the chicken to cook in its own juice. once the water has wilted and the oil starts to separate reserve the chicken in a bowl.
In the same wok heat 2 tbsp of oil and fry the onion, tomato, green chilly and cashew fry for 2 mins and add kasuri methi 1 1/2 tsp of chilly powder, coriander powder,1/2 tsp turmeric powder fry for a sec add 1/2 cup of water cover and allow to cook for 5 to 10 mins and water should wilt away.
once cook allow the masala to cool a bit and add to a blender and blend to a fine sauce.
Heat a wok add 2 tbsp of oil and add the ginger garlic paste fry add the puree sauce and allow to boil add garam masala stir add salt and food color and allow to cook add ketchup and a tbsp of butter and cream allow to boil add the reserved chicken stir and cover for 2 mins the gravy is done add coriander and butter stir and serve garnish with butter, cream and coriander and serve hot for roti or naan...enjoy...:)
I've also done a detail recipe do look into and enjoy...:)