Ingredients:
Crushed tomato (canned) – 150gms
Ginger and Garlic paste – 1 tbsp
Coriander power – 1 ½ tsp
Cumin powder – 1 ½ tsp
Chili powder– 1 tsp (add more to increase spice level)
Dry fenugreek leaves – 2tbsp
Salt to taste
Oil – 2 tbsp
Preparation:
Cook all the ingredients together in a pan until you see oil starting to float. Cooking in low to medium heat is good. run it through a blender
Chicken leg boneless cut into 1inch cubes – 300 gms (can use breast too)
Plain yogurt – 50gms
Lemon juice – 1ea
Gharam masala powder – ½ tsp
Ginger and Garlic paste – ½ tbsp
Coriander power – 1 tsp
Cumin powder – 1 tsp
Chili powder– 1 tsp (add more to increase spice level)
Dry fenugreek leaves -1tbsp
Salt to taste
Oil – 2 tbsp
Marinate the chicken with all the ingredients and let it sit for 2 hours and bake it at 180C for 6 to 8 minutes
Add the chicken to the tomato mixture
Add
Whipping cream – 1 to 1.5 cup
Butter – 2tbsp
Simmer till thicken(like a coating consistency)
