Cooking oil-4 tbsp
Salt to taste
Method:
Marination-
Add curd, tandoori chicken masala, 1/2 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder into the chicken.
Mix it properly and keep it aside for 15-20 minutes.
Masala paste-
Heat a pan, add 1 tbsp of butter and let it melt.
Add cumin seeds and fry it for few seconds,
Add ginger, green chilli, garlic and cashew, fry it for a minute on low-medium flame.
Add tomato and fry it on medium flame till it turns little soft(2-3 minutes).
Turn off the flame and take it out in a blending jar, let it cool down a bit.
Blend it into thick smooth paste, do not add water.
Chicken Fry-
Heat oil in pan, add marinated chicken, fry it on medium flame for 7-8 minutes, keep flipping the sides.
Take out the fried chicken on kitchen towel and keep it aside.
Curry Preparation:
Heat Butter in a pan, add turmeric powder, red chilli powder, coriander powder and cumin powder.
Mix it and fry the dry spices for a minute on low-medium flame, keep stirring.
Add the blended masala paste, mix it and cover the pan, cook it for a minute on medium flame.
Add a glass of water and stir it, increase the flame to high and let it come to boil.
Once the curry starts boiling, add the fried chicken in the curry and gently mix it.
Add salt to taste (remember we had used salt earlier as well) and mix it.
Cover the pan and cook it for 4-5 minutes on low-medium flame.
Add fresh cream and garam masala powder and mix it.
Cover the pan and cook it on medium flame for 2 minutes.
Meanwhile, roast the kasuri methi in a pan for 1/2 minute.
Rub the roasted kasuri methi on your palm and sprinkle it on the curry.
Mix it, cover and cook it for another minute on medium flame.
Turn off the flame, garnish with butter and fresh cream.
Serve hot with Paratha, Kulcha, Naan etc.
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