Yield: 2 person
Prep time: 20 minutes
Total time: 25 minutes
- Chicken – 750 gms
- Tomato – 4 medium
- Onion – 1 large/ 1 ½ medium
- Kasturi Methi/ Dried fenugreek leaves – 1 tsp
- Red Chilli – 1 tsp
- Cashewnut – 6 whole
- Bay leaf – 1
- Garam Masala – ¼ tsp
- Butter – 2 tbsp
- Oil – 1 tbsp
- Salt – to taste ( approx 3/4 + 1/4 tsp)
- Water – 1 cup
In a pan , add water , tomato, red chilli powder, cashewnuts and onion with ¼ tsp salt. Allow it to cook in low heat till the water evaporates
Cool and grind to a paste.
In the same pan, add oil and 1 tbsp butter.
Add the bay leaf and chicken to it.
Add 2 pinches of salt and allow to cook under cover for 5 minutes in low heat.
Add the tomato paste and garam masala to this.
Let it cook for 15 – 20 minutes ( depends on the chicken variety)
Remove from heat and add Kasturi Methi. Mix well.
Add the remaining butter to this gravy .
Serve hot with Naan , Paratha, Jeera Rice.
Special Instructions :
As I always mention do not cook for long once you have added Kasturi Methi, it might give out some bitterness to the gravy.