How to make it

  • Grind the ingredients 8-16 to a fine paste. (ground spice masala)
  • Make another paste with 17 and 18. (cashew paste)
  • For garnishing: 19,20,21
  • Heat oil in a pan and fry onion till brown.
  • Add ground spice masala and salt, fry it well until oil starts to separate.
  • Now add a little of butter and pour tomato puree into it. Simmer it till the gravy thickens.
  • Now add the chicken pieces and cook in medium heat.
  • Add a little butter ,ground cashew paste and 1 tbsp of coriander leaves.Simmer for 2 more minutes and remove from stove .
  • Garnish with heavy cream,grated butter and chopped coriander.Serve hot with roti/naan.

Reviews & Comments 5

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    " It was excellent "
    lor ate it and said...
    Wonderful recipe!
    HIGH 5!!!
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  • lilliancooks 8 years ago
    Yes, this sounds perfect! Thank you for sending me this one! This would go great with your Naan bread that I love so much!
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  • softgrey 9 years ago
    quick question...
    what part of the chicken is best for this?
    are you using a whole chicken with the bones ?...
    or removing the bones?

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  • krumkake 9 years ago
    This is my favorite Indian dish, and I would love to be able to capture the same restaurant flavor at home...this certainly sounds like it would do it - I will have to try my hand at it. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    joe1155 ate it and said...
    This is another of my favorite Indian dishes. The first time I had it was in Basel, Switzerland. So much flavor!
    Was this review helpful? Yes Flag

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