Ingredients
750 g chicken (medium pieces)
3 tbsp oil
2 tbsp butter (optional but recommended)
2 large onions, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, pureed
½ cup thick curd (whisked)
Salt to taste
Spices:
1 tsp cumin seeds
1 bay leaf
1 tsp red chilli powder
½ tsp turmeric powder
1½ tsp coriander powder
1 tsp garam masala
1 tsp Kashmiri chilli powder (for colour)
Finishing:
2 tbsp fresh cream
1 tsp kasuri methi (crushed)
Fresh coriander leaves
Method
Heat oil + butter in a pan. Add cumin seeds & bay leaf.
Add onions and sauté till golden brown.
Add ginger-garlic paste, cook till raw smell disappears.
Add tomato puree and cook till oil separates.
Add all dry spices + salt. Mix well.
Lower flame, add curd slowly while stirring.
Add chicken, mix well, cook covered for 10–12 minutes.
Add little water if needed, simmer till chicken is tender.
Finish with cream, kasuri methi & garam masala.
Garnish with coriander.