Ingerdients:
For Marination:
1: boneless chicken 1 kg
2: yogurt 1 cup
3: cream 3 tbsp
4: sweet chilli sauce 1 & 1/2 tbsp
5: ginger & garlic paste 1 tbsp
6: green chilli 4 (chopped)
7: cumin seeds 1 & 1/2 tsp (dry roasted & crushed)
8: coriander seeds 1 & 1/2 tsp (dry roasted & crushed)
9: salt 1 & 1/2 tsp
10: red chilli powder 1 & 1/2 tsp
11: green cardamom powder 1/2 tsp
12: garam masala powder 1 tsp
13: nutmeg 1/4 tsp
14: mace 1/4 tsp
For Curry:
1: oil 1/2 cup
2: butter 40g
3: onions 2 large (grind)
4: dry fenugreek leaves 1 tsp
Recipe:
1: marinate the chicken with all the ingredients, mix and keep aside for 2 hours.
2: heat oil and butter add onion and fry till changes colour on high flame.
3: now add the marinated chicken and fry on high flame till the chicken changes colour.
4: add 1 cup of water and wait for a boil on high flame, then cover and cook on low to medium flame till the chicken is tender and oil comes on the surface.
5: now add dry fenugreek leaves mix.
6: serve hot with roti, naan, paratha.