PREPARATION

1. In a mixing bowl, add 900 grams boneless chicken, 2 tablespoons lemon juice, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1 teaspoon dry fenugreek leaves, 1 teaspoon salt, 1 teaspoon red chili, 60 grams fresh cream and mix it well.

2. Marinate for 25 minutes.

3. Place it on a baking tray.

4. Preheat the oven to 350°F/180°C. Bake for 30 minutes.

5. Remove it from oven and keep aside.

6. Heat 50 grams butter in a heavy skillet, add 220 grams onions and fry till translucent.

7. Add 2 1/2 tablespoons ginger, 1 tablespoon garlic and mix it well.

8. Then, add 340 grams tomato, 2 teaspoons green chili and saute until it turns soft and pulpy.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder and mix it well.

11. Remove it from heat.

12. Now, transfer this into a blender and blend it into a smooth puree.

13. Transfer the puree into the another heavy skillet and stir well.

14. Add 1 teaspoon turmeric and mix it well.

15. Then, add 250 milliliters coconut milk and mix it well.

16. Bring it to a boil.

17. Now, add the baked chicken in it and mix it well.

18. Cook for 5 - 7 minutes on medium heat.

19. Garnish with coriander.

20. Serve hot.