The dish goes well with some fresh hot naans, parathas or jeera rice.
Preparation Time: 10 minutes
Chicken Marinate Time: 2 hours total
Cook Time: 30 minutes
Chicken Marinate: (First one)
Boneless and Skinless Chicken : 1 kg
Red Chili powder: 1 1/2 teaspoon (Use Kashmiri chili powder if possible)
Lemon juice : 1 medium size lemon
Oil : 1 tablespoon
Salt to taste
Dry roast and grind ( spices for 2nd marinate)
Cloves : 6
Black peppercorns: 10
Cinnamon: 1" stick
Bay leaves: 2
Almonds : 10
Onion: 2 medium chopped
Yogurt/Curd: 1 cup
Tomatoes: 3 large (purée them in a blender)
Ginger garlic paste: 1 tablespoon
Turmeric: 1/2 teaspoon
Coriander powder: 2 teaspoons
Cumin powder: 1 teaspoon
Kasoori Methi : 2 tablespoons crushed
Chicken stock: 2 cups
Butter: 3-4 tablespoons
Cilantro/coriander leaves: To garnish
Take all ingredients listed for 1st marinate, mix well and keep in the refrigerator for 1 hour.
Dry roast the ingredients listed, cool them off and grind into a fine powder. Add the masala, turmeric, coriander powder, cumin powder and yogurt to the chicken, mix well and marinate for 1 more hour.
Heat 3 tablespoons of oil in a large pan, add onions and sauté till they turn pink and add ginger garlic paste. Fry for 2 minutes. Add the marinated chicken and fry for 7-8 minutes.
Add tomato purée, chicken stock, salt, kasoori methi, mix well and cook on medium heat for 15-18 minutes until the gravy is thick but not dry. Add butter, mix well and cook for 1 minute. Turn off the stove.
Garnish with a dollop of butter and cilantro and serve hot with naan, paratha or rice.