PREPARATION

1. In a mixing bowl, add 800 grams boneless chicken, 1 tablespoon tandoori chicken powder, 1 teaspoon chaat masala, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon coriander powder, 1 teaspoon salt, 1 tablespoon ginger garlic paste, 2 teaspoons lemon juice, 30 grams corn flour, 1 teaspoon all purpose flour and mix all the ingredients well.
2. Marinate for 30 minutes.
3. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
4. Remove it from heat and drain it on an absorbent paper. Keep aside.
5. Heat 40 milliliters butter in a skillet, add 1 teaspoon cumin and stir well.
6. Add 30 grams fenugreek leaves and mix it well.
7. Then, add 80 grams onions and fry till translucent.
8. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon green chili and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 1/2 teaspoon sugar, 1 teaspoon salt and mix it well.
11. Now, add 150 grams tomato puree and mix it again.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 tablespoon dry fenugreek leaves, 1 teaspoon red chili and mix it well.
14. Then, add 200 milliliters water and stir well.
15. Bring it to a boil.
16. Add 100 grams fresh cream and mix it well.
17. Now, add the fried chicken in it and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Serve hot with naan or roti.

Masala Chicken Curry

Servings - 2 - 3

INGREDIENTS
Oil - 80 milliliters
Onions - 400 grams
Chicken - 1 kilogram
Yogurt - 200 grams
Salt - 1 teaspoon
Poppy seeds - 30 grams
Water - 60 milliliters
Cashews - 100 grams
Water - 200 millilitersGhee - 30 grams
Cumin - 1 teaspoon
Cloves - 6 pods
Green cardamom - 4 pods
Black cardamom - 2 pods
Bay leaf - 1
Onions paste - 100 grams
Ginger garlic paste - 2 tablespoons
Turmeric - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Water - 300 milliliters, divided
Garam masala - 1 teaspoon
Green chili - 1 teaspoon
Ghee - 30 milliliters
Coriander - for garnishing