Ingredients:
Hung yogurt ( dahi) 1cup
Ginger garlic paste (adrak lehsan paste) 2tbs
Kashmiri Red chilli powder 1tbs
Salt 1tsp
Lemon juice 1tbs
Boneless chicken thigh cubes 500g
Oil 1/4 cup
Oil /desi ghee 1/3 cup
Onion (pyaz)sliced 1large
Ginger garlic 1tbs
Red chilli powder 1tbs
Turmeric powder(haldi)1tsp
Himalayan pink salt 1ts
Kashmiri Red chilli powder 1tbs
Tomato paste (optional) 1tbs
Tomatoes sliced 4 medium
Water 1/2 cup
Butter 2tbs
Cumin(zeera) 1tsp
Green chilli paste 1tbs
Cream 1 cup
Gram masala powder (whole spices powder) 1/2 tbs
Dried fenugreek leaves(kasuri methi) 1tbs
Directions:
Add Salt, Kashmiri Red chilli powder, yogurt, ginger garlic paste, lemon juice and chicken Boneless thigh in a bowl, mix well and marinate for 1 hour.
In a pan add 1/4 cup of oil and marinated chicken, mix well and cook on medium flame until chicken is tender approximately (12 to 15 mins)
Cook on high flame until chicken is fully cooked and oil separates.
Prepare the gravy:
In a pan add oil and let it heat, add onion and fry on medium flame (3-4) min until light golden color, add ginger garlic paste sauté for 1 -2 min, add red chilli powder, Turmeric, salt, Kashmiri Red chilli powder, along splash of water and cook for 2-3 mins. Add tomato paste and tomato slices mix well, cover and cook on medium flame until Tomatoes are soft.
Turn off the flame, let it cool down and blend this onion and tomatoes masala after adding 1/2 cup of water and set aside.
In a pan add butter let it melt and add Cumin sauté for 1 min. add green chilli paste mix well and fry for 1-2 mins.
Add blended paste mix well and cook for 2-3 mins.
Add cooked chicken mix well.Turn off the flame add room temperature cream mix well.Turn on the flame after 3-4 mins add garam masala powder and kasuri methi. Mix well and simmer on low heat for few mins until oil separates and dish out.
Add butter, swirl of cream and kasuri methi for garnish on top. and enjoy the most flavorful and scrumptious chicken recipe.
