PREPARATION

1. Heat 1 tablespoon oil in a pan, add 140 grams onions and fry till translucent or until it turns golden brown in color.

2. Remove it from heat and keep aside.

3. Heat 1 teaspoon oil in a another pan, add 100 grams tomato puree and stir well.

4. Add 1/4 teaspoon salt and stir again.

5. Cook for 3 - 5 minutes on medium heat.

6. Remove it from heat and keep aside.

7. Heat 1 tablespoon oil in a skillet, add 1 bay leaf, 3 pods green cardamom, 1/4 teaspoon caraway seeds, 2 cinnamon sticks, 4 pods cloves, 1 mace strand, 1/2 teaspoon black peppercorns and stir well.

8. Add 1 1/2 teaspoons ginger garlic paste and saute for 1 - 2 minutes.

9. Now, add 500 grams chicken and mix it well.

10. Cook for 7 - 10 minutes on medium heat or until the chicken is cooked through or no more pinkish from inside.

11. Remove it form heat and transfer it to a bowl, add prepared tomato paste, fried onions, 140 grams hung yogurt, 1 green chili, 1 tablespoon mint, 2 tablespoons coriander, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon salt and mix all the ingredients well.

12. Marinate for 30 minutes.

13. Heat 45 milliliters butter in a skillet, add the marinated chicken in it and give it a nice stir.

14. Cover it with lid and cook for 8 - 10 minutes on medium heat.

15. Open the lid, add 1 teaspoon garam masala, 1/2 teaspoon dry fenugreek leaves and mix it well.

16. Now, add 65 grams fresh cream and mix it well.

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

18. Garnish with coriander.

19. Serve hot with roti, naan or rice.