INSTRUCTIONS

1.   Marinate chicken with lemon juice, chili powder, and salt. Cover and let it rest for 20 minutes.

2. Add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, and garam masala powder to the marinate. Refrigerate and let it rest for at least 30 minutes or overnight for best results. Remove the chicken from the refrigerator and bring it close to room temperature before cooking.

3. Sauté onions in tbsp oil until lightly golden and let it cool down. Add the sauteed and cooled onions to a blender with tomatoes, cashews, and water and blend until smooth.

4. Melt butter in and add cinnamon, cloves, and cardamoms, Stir in the ginger garlic paste and green chilies when they begin to sizzle. Fry on low heat for 1-2 minutes without burning it.

5. Turn off the heat and add red chili powder, garam masala, cumin, and coriander powder. Stir to fully mix. Strain the tomato cashew puree and stir it in. Mix well and cover.

6. On medium-high bring it to a boil and then reduce the heat to low. Cook until the puree turns thick and occasionally stir.

7. Pour hot water and simmer for 10 minutes until the sauce thickens.

8. Add a tbsp of butter in a separate pan. Fry the marinated chicken on medium heat for 2 mins and turn them. Cook till the chicken is just cooked and all the marinade dries up. Do not fully cook the chicken. 

9. Add the cooked chicken to the gravy. A add ½ cup water if the sauce is too thick. Cover and simmer for about 5-7 minutes until the chicken becomes tender.

10. Stir in salt, sugar, and kasuri methi. 

11. Remove from heat and stir in the heavy cream. Garnish with chopped coriander leaves and more heavy cream. Serve with Butter Naan  or Basmati Rice.

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Chicken, Dinner, Indian, Lunch, Main Dish