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.

Creamy Chicken Masala

Servings - 2 - 3

INGREDIENTS
Fresh cream - 35 grams
Paprika - 1/2 teaspoon
Ginger - 3/4 teaspoon
Garlic - 1/2 teaspoon
Salt - 1 teaspoon
Vinegar - 1 teaspoon
Coriander - 2 tablespoons
Boneless chicken - 475 grams
Oil - 2 tablespoons
Oil - 2 tablespoons
Cumin - 1 teaspoon
Onions - 90 grams
Salt - 1 teaspoon
Red chili - 1/4 teaspoon
Green chili - 1 teaspoon
Turmeric - 1/4 teaspoon
Fresh cream - 350 grams
Lemon juice - 1 teaspoon
Coriander - 1 1/2 teaspoons