1 whole chicken

2 tomatoes puree in a blender

2 onions, chopped

1 tbsp ginger-garlic paste

15 cashew nuts paste

1 ½ tbsp tbsp butter

3 tbsp cream

1 tsp chilli powder

Oil for frying

salt to taste

For the marinade:

1 tsp tandoori masala

½ tbsp garam masala (cloves, cinnamon and cardamom powdered)

2 tbsp lime juice

½ tsp jeera

5 tbsp yoghurt

Marinate the chicken in the marinade for 1 whole hour.

Heat oil in a non-stick pan and fry the chicken for 10 minutes.

Remove the chicken and keep aside.

In the remaining oil fry add the chopped onions till golden , then add the
ginger-garlic paste and fry sprinkling little water now and then, till the
oil separates.

Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.

Add the butter and the cream and the chicken.

Mix well and cook till done.
Garnish with coriander.

CategoryIndian Meat CuisineTags#chickendishes, #indiancooking

Ingredients