~Recipe inspired by Fauzias Kitchen fun~

Ingredients
Marinade:

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

Gravy:

• 1 big chopped onion
• 10 cashew nuts (grinded)
• 1 tsp kasturi methi
• 2-3 green chillies or to taste
• 3-4 chopped fresh tomatoes
• 1 tbsp tomato puree
• 1 tsp cumin seeds
• 2 cardamom pods (elachi)
• 1 cinnamon stick (taj)
• 1/4-1/2 cup double cream
• 4 tbsp butter
• 4 tbsp oil
• 1/2 tsp ginger garlic paste
• Acacia honey / sugar to taste
• Salt to taste
• 1/4 tsp garam masalah powder

Method

1. Recite Bismillah
2. Marinate chicken in the listed ingredients for at least an hour.
3. Place the chicken in a tray & grill for 8 mins on each side at 200c. Or fry on high heat in a frying pan with no oil .
4. Cover chicken & set aside.
5. Heat butter & oil in a pot.
6. Add cumin seeds, cardamom pods & cinnamon sticks.
7. Cook until cumin seeds start to splutter.
8. Then add the kasturi methi, cashew nuts, green chillies & onions. Fry until slightly brown.
9. Then add ginger paste & green chillies. Cook for a few mins.
10. Add tomatoes & tomato paste. Cook on high for a few minutes and then on low until oil separates. Season with salt.
11. Turn off the heat.
12. Remove the cinnamon sticks & cardamom pods from the mixture & dispose.
13. Allow mixture to cool slightly.
14. Then place the mixture in a blender & blend until smooth.
15. Return mixture to pot.
16. Add the chicken & simmer together for 5 mins.
17. Sprinkle garam masala & Season with salt & sugar.
18. Add cream, mix and cook for till oil releases.
19. Add a bit of water if you want extra gravy.
20. Serve with naan & enjoy!!