Ingredients

For the marinade:

• Chicken boneless cubes: ½ kg
• Yogurt: ½ cup
• Ginger garlic paste: 1 tsp
• Tandoori masala: 1 tsp
• Vinegar or lime juice: 1 tbsp
• Butter: 1tsp

For the gravy:

• Butter: 3 tbsp
• Garlic pod: 3, chopped
• Cumin seeds: 1 tsp
• Tomato puree: 1 cup
• Green chilli: 2, chopped
• Chilli powder: 2 tsp
• Garam masala: ¼ tsp
• Cashew paste: ¼ cup
• Fresh cream: ½ cup
• Coriander: 1 tsp, chopped
• Salt to taste

Method

• STEP 1 Marinate the chicken with yoghurt, ginger garlic paste, tandoori masala, and vinegar, and keep it aside for 15 minutes.
• STEP 2 In a pan, heat some butter and fry the marinated chicken until cooked.
• STEP 3 In a separate wok, heat butter and add cumin seeds, chopped garlic and green chillies.
• STEP 4 Then add red chilli powder, tomato puree, and cashew paste.
• STEP 5 Further, add garam masala and salt, and let it cook for 10 minutes.
• STEP 6 Then add the cooked chicken into the gravy.
• STEP 7 Add fresh cream and mix.
• STEP 8 Garnish with chopped coriander and serve hot.

Tastes best with naan/bread.