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Ingredients
- 500 g Boneless Chicken
- 2 teaspoon Ginger Paste
- 1 teaspoon Garlic paste
- 2 tablespoons fresh cream
- 5 tbsps boiled cashew nut paste
- 1/2 teaspoon Lemon Juice
- 1/4 teaspoon Black pepper powder
- Salt - to taste
- 1/2 cup fresh cream
- 2 cardamom pods - powdered
- 2 teaspoon kasuri methi dried fenugreek leaves
- 4 teaspoon ghee
- 3 tbsps melted butter for basting
Ingredients
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Instructions
- Take the chicken in a big bowl and add salt and pepper, and mix well. Refrigerate for a minimum of 2 hours.
- Soak Kasuri methi leaves in 1/4th cup of water in a small bowl.
- After 2 hours, take the marinated chicken out of the fridge and wait for it to reach room temperature.
- Add garlic, ginger, lemon juice, boiled cashew nut paste, and 2 tablespoons of cream to the chicken and keep it aside for 20 minutes.
- Add 3 tbsps of butter in a small saucepan and melt it. Keep it aside.
- Drop ghee into a separate, heavy-bottomed pan and heat. Add cardamom powder and the marinated chicken pieces and let it cook for 10 minutes.
- For extra creaminess and consistency, regularly baste the chicken with 3 tbsps of melted butter. After 10 minutes, add the cream.
- Let the mixture reach a boil while stirring occasionally. Continue cooking the chicken pieces till you get a semi-thick gravy.
- Strain the soaked methi leaves and sprinkle them in the gravy and stir well. Cook for another minute or two.
- Switch off the gas, cover the dish and let it sit for 10 minutes before serving.
Recipe Notes
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