A delicious restaurant inspired recipe.

Ingredients

Marinade:

• 500g boneless chicken breast cut into strips
• 1 tbsp plain yogurt
• 1/2 tsp ginger garlic
• 1/2 tsp salt
• 1 tsp red chilli powder
• 1/4 tsp of turmeric powder
• 1/2 tsp cumin (jeeru) powder
• Juice of 1/2 a lemon
• 1 tbsp oil
• 3 tsp tandoori masala
• 1/2 tsp black pepper

Gravy:

• 1 medium grated onion
• 1 tsp kasturi methi
• 2-3 green chillies
• 140g tomato puree
• 7 tbsps tin tomato (grounded)
• 50ml single cream
• 3 tbsp butter
• 2 tbsp oil
• 1/2 tsp ginger garlic paste
• 12 cashew nuts (grinded)
• 1 tsp sugar
• Salt to taste
• 1 tsp garam masala powder
• 1 tsp red chillies
• Juice of half a lemon

Method

1. Recite Bismillah
2. Marinate chicken in the ingredients above for at least 3 hours.
3. Heat butter & oil in a pot.
4. Add onions, grinded cashew nuts & kasturi methi. Fry till onions are translucent.
5. Then add ginger garlic paste & green chillies. Cook for a few mins.
6. Add tomato puree, tin tomato & red chillies. Cook on medium heat until oil separates.
7. Then add lemon juice & mix.
8. Add chicken & cook on low heat till tender.
9. Sprinkle garam masala & Season with salt & sugar.
10. Add cream, mix and cook for a few mins.
11. Add a bit of water if you want extra gravy.
12. Serve with naan & enjoy!!