1. 1 Cup = 200ml

Spices to grind

Ingredients

1. Whole black pepper – 1 tsp
2. Cumin seeds – ½ tsp
3. Cardamom – 3
4. Cloves – 2
5. Cinnamon – 1 small piece

Method

1. Grind all the above ingredients to a fine powder.

To make the gravy

Ingredients

1. Chicken – 1 kg
2. Coriander powder – 1 tsp + ½ tsp
3. Black pepper powder – 1 tsp
4. Fresh methi leaves – 3 cup
5. Onion – 4, sliced (boil it adding little water and discard the water)
6. Green chili – 4
7. Ginger – 2 tbsp, chopped
8. Garlic – 5 cloves,
9. Water – ½ cup
10. Cashew nut paste – with ¼ cup cashew, (soak the cahews in hot water for about an hour and grind to a smooth paste adding ¼ cup of milk)
11. Milk – ½ cup
12. Fresh cream – ½ cup
13. Dried fenugreek leaves/ kasoori methi – 1 tsp
14. Clarified butter/ ghee – 4 tbsp
15. Oil – 1 tbsp
16. Salt – to taste

Method

1. Marinate the chicken pieces with 1 tsp coriander powder, 1 tsp black pepper and little salt. Keep it ready.
2. Grind together boiled onion, green chili, ginger and garlic to a smooth paste.
3. Heat 1 tbsp oil in a pan, add the chopped methi leaves and saute for 3 – 4 minutes. Remove from the pan and keep it aside.
4. In the same pan, add clarified butter/ ghee. When hot, add the marinated chicken and fry for about 4 – 5 minutes over high flame. To this add ground onion paste and combine evenly. Cook for another 5 – 6 minutes over low flame.
5. Add ground spice powder along with ½ tsp coriander powder and salt. Saute till oil appears on top, for a minute or 2. Add cooked methi leaves and ½ cup water and cook over low flame till chicken is done.
6. Add cashew paste, milk, fresh cream and kasoori methi/ dried fenugreek leaves, combine and cook for 2 – 3 minutes. Remove from flame and serve hot with naan or roti.