1. 1 Cup = 200ml

For the marinade

Ingredients

1. Chicken - ½
2. Butter - 2 table spoon
3. Onion - 1 (chopped)
4. Ginger (chopped) - 1 table spoon
5. Garlic (chopped) - 1 table spoon
6. Chili powder - 2 tea spoon
7. Coriander powder - 1 tea spoon
8. Cumin powder - 1 tea spoon
9. Curd - 1 ½ tbsp
10. Lemon juice - 1 table spoon
11. Vinegar - 2 tea spoon
12. Salt - to taste

Method

1. Grind all the above ingredients (for the marinade) except chicken and butter, to paste .Marinate the chicken with the ground paste and keep it aside for about 2 hours. Heat 2 table spoon butter in a pan, add the marinated chicken to it and cook till tender. Keep it aside.

For the gravy

Ingredients

1. Tomato - 4 (grind it to make puree)
2. Red chili powder - 1 ½ tsp
3. Coriander powder - 1 tea spoon
4. Cumin powder - 1 tea spoon
5. Ginger - 1 tea spoon
6. Green chili - 2 -3 (chopped)
7. Fresh cream - ¼ cup
8. Butter - 3 table spoon + 1 table spoon
9. Salt - to taste
10. Coriander leaves

Method

1. Heat butter in a pan, add crushed ginger and green chili to it and saute for few seconds.
2. To this, add chili powder, coriander powder, cumin powder and salt and saute on low flame till the raw smell disappears.
3. Add the tomato puree to it and mix well. Cook on medium flame till the puree thickens.
4. Add the cooked chicken to it and mix well. Add half of the fresh cream to it and cook till the chicken is well done.
5. Add the remaining fresh cream, 1 table spoon butter and coriander leaves to it. Serve hot.