PREPARATION

1. In a mixing bowl, add 700 grams boneless chicken, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon green chili, 1 teaspoon salt, 3/4 teaspoon black pepper powder, 1 teaspoon cloves powder, 1/2 teaspoon cardamom powder and mix all the ingredients well.

2. Marinate for 15 minutes.

3. Transfer this into a baking tray and spread evenly.

4. Preheat the oven to 350°F/180°C. Bake for 30 - 35 minutes.

5. In a blender, add 100 grams cashews and blend it into a fine powder.

6. Transfer this into a bowl, add 100 milliliters warm water and mix it well. Keep aside.

7. Heat 50 grams ghee in a heavy skillet, add 6 pods cloves, 4 pods cardamom, 1 bay leaf and stir well.

8. Add 1 tablespoon ginger garlic paste and saute for a minute.

9. Then, add 100 grams boiled onion paste and cook until it turns golden brown in color.

10. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.

11. Now, add 100 grams tomato puree, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon green chili and mix it well.

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

13. Add 500 grams curd and mix it well.

14. Then, add the blended cashew paste and mix it again.

15. Bring it to a boil.

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

17. Add 120 grams fresh cream, 2 tablespoons dry fenugreek leaves and mix it well.

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

19. Garnish with coriander and black pepper.

20. Serve hot with roti or naan.