- 2 chicken breasts, cut into cubes
- 1 tsp. ginger, minced
- 1 1/2 tsp. garlic paste
- Salt to taste
- 1 1/2 tsp. chilli powder
- 3 tbsp. Daima ghee
- 1 large onion, chopped
- 2 tbsp. Daima salted butter
- 2 tomatoes, chopped
- 1 tsp. sugar
- 1 cup water
- 2 tbsp. heavy cream
- 1/2 tsp. garam masala
- 1 tbsp. dried fenugreek leaves (Kasoori Methi)
- A pinch of red food coloring, optional
- Heavy cream and dried fenugreek leaves for garnishing
Mix together chicken pieces, minced ginger, 1 tsp. garlic paste, salt, 1 tsp. chilli powder, and 1 tsp. ghee in a bowl. Cover and marinate it in the refrigerator for about 20 minutes.
Heat ghee in a pan and add chicken. Cook until the chicken turns from white to pink. Take it out in a bowl and set aside.
Add onions, 1 tsp. butter in the same pan and cook until the onions turn translucent.
Now add tomatoes, garlic paste, cashew nuts, sugar, salt, chilli powder and water. Stir continuously. Simmer until the tomatoes get soft and start to separate from the butter.
Cool down the mixture for 5-10 minutes. Pour it into a blender and blend it into a fine paste.
Strain the paste in the same pan using a sieve. Add heavy cream, butter, garam masala, cooked chicken and dried fenugreek leaves. Stir continuously.
Add a pinch of red food coloring (optional).
Serve it with Jeera rice or hot Naan.