PREPARATION

1. In a mixing bowl, add 1 kilogram boneless chicken, 180 grams curd, 2 teaspoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili, 1 tablespoon dry fenugreek leaves, 1/2 teaspoon pounded cloves, 1/2 teaspoon black salt and mix all the ingredients well.

2. Marinate for 1 hour.

3. Place them on a baking tray.

4. Preheat the oven to 350°F/180°C. Bake for about 35 minutes.

5. Remove it from oven and keep aside.

6. Heat 50 grams butter in a skillet, add 30 grams garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.

7. Then, add 250 grams onions and fry till translucent or until it turns golden brown in color.

8. Now, add 250 grams tomato and mix it well.

9. Saute the tomatoes until it turns soft and pulpy.

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

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

12. In a bowl, add 100 grams cashews, 100 milliliters water and soak for about 2 hours.

13. Transfer this into a blender and blend it into a smooth paste.

14. Heat 50 grams butter in a heavy skillet, add the blended mixture in it and mix it well.

15. Then, add the blended cashew paste in it and give it a nice stir.

16. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon honey and mix it well.

17. Add 120 grams fresh cream and mix it again.

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

19. Now, add the baked chicken and mix it well.

20. Cook for another 5 - 7 minutes on medium heat.

21. Garnish with coriander.

22. Serve hot with rice or naan.