PREPARATION

1. In a mixing bowl, add 960 grams boneless chicken, 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
2. Marinate for 2 hours.
3. Heat 1 tablespoon oil in a skillet, add the marinated chicken and mix it well.
4. Cook for 8 - 10 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons fennel seeds, 2 teaspoons nigella seeds, 2 teaspoons mustard seeds, 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
7. Then, add 165 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 1 tablespoon green chili, 300 grams tomato puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
11. Then, add 160 grams curd, 40 grams fresh cream and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Now, add the cooked chicken and mix it well.
14. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Add 1 teaspoon dry fenugreek leaves and mix it well.
17. Cook for another 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Serve hot.