PREPARATION

1. Take 750 grams chicken breast and cut it into small pieces.

2. Transfer this into a bowl, add 150 grams yogurt, 2 tablespoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon paprika and mix it well.

3. Marinate for 30 minutes.

4. Heat 40 milliliters oil in a pan, add the marinated chicken in it and cook until it turns golden brown from all sides. Keep aside.

5. Heat 50 milliliters oil, 2 tablespoons butter in a heavy pot, add 4 pods cardamom, 1 mace strand and stir well.

6. Add 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.

7. Then, add 250 grams onions and fry till translucent.

8. Now, add 400 grams tomato and mix it well.

9. Add 50 grams cashews, 2 teaspoons paprika, 1 teaspoon salt and mix it well. Cook for 3 - 5 minutes.

10. Add 110 milliliters water and mix it well.

11. Transfer this mixture into a blender and blend it into a smooth puree. Keep aside.

12. Heat 2 tablespoons oil in a another heavy pot, add the blended mixture in it.

13. Add 1 tablespoon dried fenugreek leaves, 1 teaspoon garam masala and mix it well.

14. Now, add the cooked chicken in it and mix it well.

15. Then, add 80 grams fresh cream, 2 tablespoons butter and mix it again. Cook for 3 - 5 minutes.

16. Garnish with coriander.

17. Serve hot with rice or naan.