~Recipe Credit: Mummy Bobat~

Ingredients:

Marinade:

• 500g cubed or stripped boneless chicken
• 5 tsp tandoori masala
• 1/2 tsp ginger garlic paste
• 1 tsp red chilli powder or to taste
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1 tbsp yoghurt

Gravy:

• 3 tbsp butter
• 2 tbsp oil
• 1 medium onion (grated)
• 1tsp kasturi methi
• 1/2 tsp ginger garlic paste
• 1 tsp green chillies or to taste
• 1/2 tin or 200ml tomato (grounded)
• 1 tbsp tomato puree
• 2 tbsp cashew powder
• Salt to taste
• 60 ml double cream
• 1/2 tsp garam masala

Method:

1. Recite Bismillah
2. Marinate chicken in listed ingredients for 30 mins minimum.
3. Heat butter and oil in a pan & cook onions on low heat till water evaporates
4. Then add kasturi methi and braise for a few seconds
5. Then add ginger/garlic and green chillies and cook for a few seconds on medium to low heat
6. Add tinned tomato, tomato puree and cashew powder. Cook on medium to low heat till oil releases
7. Meanwhile, heat about 3 tbsp of oil in a griddle pan. Fry the chicken till charred.
8. Add chicken and all its juices to the gravy. (Make sure the juices from the griddle pan are put in! You can also add boiling water to the griddle pan to remove the charred chicken flavour and add to the gravy)
9. Add cream, salt and garam masala and simmer on low heat and serve with hot hot naans!