PREPARATION

1. Take a chicken breast and make cuts on it. Keep aside.
2. In a blender, add 140 grams yogurt, 1 tablespoon ginger garlic paste, 1 teaspoon paprika, 1 teaspoon salt, 11/2 teaspoon black pepper, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 2 tablespoons lemon juice, 1/4 teaspoon black salt, 1 teaspoon dry fenugreek leaves, 25 milliliters oil and blend it well.
3. Transfer this into a mixing bowl, add the chicken breast in it and mix it well.
4. Marinate for 2 hours.
5. Heat some oil in a grill pan, add the marinated chicken breast on it.
6. Cook until it turns golden brown in color from all sides.
7. Remove it from heat and place it on a board.
8. Cut it into pieces and keep aside.
9. Heat 30 milliliters oil in a pan, add 200 grams onions and fry till translucent.
10. Then, add 230 grams tomato and mix it well.
11. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 1 tablespoon green chili and mix it well.
13. Remove it from heat and allow it to cool.
14. Transfer this into a blender and blend it into a puree.
15. Heat 20 milliliters oil in a heavy skillet, add 1/2 teaspoon cumin, 5 pods cloves, 10 black peppercorns, 1 pod black cardamom, 1 bay leaf, 1 cinnamon stick, 1 tablespoon ginger garlic paste and stir for 2 - 3 minutes.
16. Now, add the blended mixture and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon turmeric, 1/2 teaspoon kitchen king masala, 1/2 teaspoon garam masala and mix it well.
19. Then, add 100 milliliters water and mix it well.
20. Bring it to a boil.
21. Now, add the cooked chicken in it and mix it well.
22. Cook for 5 - 7 minutes on medium heat.
23. Add 80 grams fresh cream and mix it again.
24. Cook for another 5 - 7 minutes on medium heat.
25. Remove it from heat.
26. Garnish with coriander.
27. Serve hot.