INGREDIENTS:
MARINADE
- 2 Chicken Breasts
- 1 tsp Salt (or as per taste)
- 1 tbsp. Ginger Garlic Paste
- 1/2 tsp Red Chili Powder
- 1/2 tsp Coriander/ Dhania Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Cumin/ Jeera Powder
- 1/4 tsp Garam Masala
- 1 tbsp. Oil
- 1 tsp Besan / Gram Flour
- 1 tbsp. Vinegar/lemon
GRAVY /BASE SAUCE
- 2 Onions
- 10 Cashews
- 5 Almonds
- 2 Dried Red Chilies
- 1 tsp Salt (or as per taste)
- 1/2 tsp Sugar
- 200- 150 gms Tomato Puree
- 1 Tbsp. Tomato Ketchup
- 30 Gms or 4 Tbsp. Butter (for cooking)
- 10 Gms cream (garnishing)
- 1 Tbsp. Kasturi Methi
- ¼ tsp turmeric powder
- Whole spices
- Ground spices
WHOLE SPICES
- 4 Black Peppercorns
- 4 Laung/ Cloves
- 3 Green Cardamom/ Choti Elachi
- 1 Black Cardamom/ Badi Elachi
- 1 Cinnamon Stick / Dal Chini
GROUND SPICES
- 1 tsp Coriander Powder
- 3 tsp Kashmiri Red Chili Powder
- 1/2 tsp Roasted Cumin / Jeera Powder
METHOD:
- Slice your chicken breast in thin strips, mix all the marinade ingredients and coat the chicken slices well. Cover and leave in refrigerator for 10 min.
- In a pan heated on med-heat add butter dried red chili, cashews and almonds stir for 1 minute
- Add roughly chopped onions stir for 2 minutes and add water to boil.
- Boil till onions become translucent.
- Strain and put all boiled ingredients in a blender with a little room temperature water to balance the hot ingredients. Always make sure while blending hot ingredients to cover the blender lid with a towel and hold tight just to avoid accidents.
- Grind to fine paste.
- Take the marinated chicken out from the refrigerator.
- On high flame add butter and line all the strips of the chicken touching bottom of the pan, as soon as chicken turns white stir turn the flame low cover and cook only for 2 minutes (with closed lid).
- Take out the chicken from pan. (keep aside)
- Add a little more butter in the same pan with the whole spices and ground spices stir for few seconds.
- Add ginger-garlic paste then onion-cashew almond paste.
- Cook covered on the medium flame as it may be bubbling.
- Add tomato puree/paste, season with salt and a pinch of sugar add some water if reqd.
- Cook covered again for 2 minutes
- Open and add toasted Kasturi methi and some cream stir, add cooked chicken.
- Add a tbsp. of tomato ketchup.
- Stir and garnish with cilantro and cream
- Serve hot with butter naan or phulka/roti
