Ingredients

For marination:

• 500g boneless chicken (thighs/ breasts)
• ½ cup yogurt
• 1 tbsp ginger-garlic paste
• 1tbsp green chili paste
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp Butter chicken masala (optional)
• Salt to taste
• 1tbsp oil
• 1 tbsp lemon juice (optional)

For the gravy:

• 2 tbsp oil
• Few Whole spices of your choice ( cinnamon, cloves, whole peppers, small cardamom)
• 1 large onion (roughly chopped)
• 3 medium tomatoes (pureed)
• 1 tbsp ginger-garlic (roughly chopped)
• 4-5 Cashews (soaked in water)
• 1-2 green chilies (optional)
• 1 tsp red chili powder (Kashmiri for color-optional)
• 1 tsp butter chicken masala (optional)
• Salt to taste
• ½ cup fresh cream (optional)
• 1 tbsp kasoori methi (dried fenugreek leaves)
• Fresh coriander for garnish

Equipment Needed

• Mixing bowls
• Frying pan or kadhai
• Blender (for tomato puree, if needed)
• Knife and chopping board
• Cooking spoon

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Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine yogurt, ginger-garlic-green chili paste, red chili powder, garam masala, lemon juice, and salt.
2. Add chicken pieces and coat well with the marinade.
3. Cover and refrigerate for at least 1 hour (overnight for best results).

Step 2: Cook the Chicken

1. Heat 2 tbsp oil in a pan and spread it evenly on all sides of the pan to avoid sticking.
2. Add the marinated chicken and cook on medium heat until the chicken is 90% done and lightly browned. Remove and set aside. Do not overcook.

Step 3: Prepare the Gravy

1. In the same pan, add another tablespoon of oil.
2. Add whole spices and let them crackle
3. Sauté onions until golden brown.
4. Add ginger-garlic and green chilies; sauté until the raw smell disappears.
5. Add tomato puree and cook until oil separates from the masala (about 8–10 minutes).
6. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
7. Blend it in the blender and make a smooth gravy.
8. Blend cashews in a blender to make a fine paste and add that to the above gravy.

Step 4: Combine Chicken & Gravy

1. Add the cooked chicken back into the gravy.
2. Stir and let it simmer for 10 minutes on low heat.

Step 5: Finish with Cream & Flavor

1. Stir in fresh cream (if using) and crushed kasoori methi.
2. Add a small knob of butter on top and mix gently (optional)
3. Simmer for 2–3 minutes and turn off the heat.
4. Adjust seasoning. Add a little sugar to it to balance the tanginess of the tomato flavor.

Step 6: Garnish & Serve

1. Garnish with fresh coriander and a drizzle of cream (optional).
2. Serve hot with naan, roti, or jeera rice.

Tips

• Marinate the chicken for at least 1 hour, preferably overnight for deeper flavor
• Use Kashmiri chili powder for vibrant color without too much heat.
• Add a small piece of jaggery or sugar to balance the tanginess of tomatoes.
• Don’t skip kasoori methi—it gives the signature aroma!