PREPARATION

1. Take a pan, add 320 grams tomato puree and stir well.

2. Then, add 1/2 teaspoon salt, 1/2 teaspoon paprika, 1 teaspoon dried basil and mix it well.

3. Now, add 50 grams ketchup and mix it well.

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

5. Remove it from heat and keep aside.

6. In a mixing bowl, add 980 grams chicken, 100 grams curd, 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon chicken masala, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, prepared tomato paste and mix all the ingredients well.

7. Take a aluminium foil bowl, add a charcoal and place it on the chicken.

8. Add 2 tablespoons ghee and cover it with lid.

9. Marinate for 2 hours.

10. Then, place the chicken pieces on a baking tray.

11. Preheat the oven to 400°F/200°C. Bake for 20 minutes.

12. Remove it from oven and keep aside.

13. In a bowl, add 50 grams cashews, 80 milliliters water and soak for 1 hour.

14. Transfer this into a blender, add 70 milliliters water and blend it into a smooth paste.

15. Heat 50 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 tablespoon garlic and stir for 1 - 2minutes.

16. Then, add 200 grams onion puree and mix it well.

17. Cook until it turns golden brown in color.

18. Now, add 400 grams tomato puree and mix it well.

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

20. Add the blended cashew paste and mix it well.

21. Add 100 grams leftover marinated mixture and mix it again.

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

23. Add 1/2 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder and mix it well.

24. Cover it with lid and cook for about 5 minutes.

25. Open the lid and give it a nice stir.

26. Then, add the baked chicken in it and mix it well.

27. Now, add 2 tablespoons coriander and mix it again.

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

29. Garnish with coriander.

30. Serve hot.