PREPARATION

1. In a mixing bowl, add 500 grams chicken, 1/2 teaspoon salt, 1 teaspoon red chili, 2 tablespoons lemon juice, 1 teaspoon ginger garlic paste and mix it well.

2. Marinate for 1 hour.

3. Add 240 grams yogurt in marinated chicken and mic well.

4. Add this mixture into a skillet and cook until the gravy dry out.

5. Heat 110 milliliters oil in a pan, add 90 grams onions and fry till translucent.

6. Add 75 grams roasted cashews in it and mix well.

7. Transfer this mixture into blender and blend it into a smooth puree.

8. Heat 2 tablespoons oil in a skillet, add 1 tablespoon ginger garlic paste and saute for a minute.

9. Add 200 grams tomato puree and mix it well.

10. Now, add 150 milliliters milk and stir well.

11. Cook for 3 - 5 minutes. Bring it to a boil.

12. Add 1 teaspoon garam masala, 1 teaspoon coriander powder, 160 grams fresh cream and mix it well.

13. Add 1 teaspoon chaat masala and blended onion & cashew paste in it. Mix it well.

14. Cook for 2 - 3 minutes or till the gravy thickens.

15. Add the cooked chicken in it and mix it well. Cook until oil appears to surface.

16. Then, add 1 teaspoon fenugreek, 3 green chili and mix well.

17. Garnish with coriander.

18. Serve hot.