PREPARATION

1. In a mixing bowl, add 150 grams curd, 1 tablespoon ginger garlic paste, 1/2 teaspoon salt, 2 teaspoons paprika, 1/4 teaspoon black pepper, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 2 tablespoons mustard oil and mix it well.
2. Add 600 grams boneless chicken and mix it well.
3. Marinate for 1 hour.
4. Add 30 grams gram flour and mix it well.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper and keep aside.
7. In a bowl, add 40 grams cashews, 60 milliliters water and soak for 2 - 3 hours.
8. Transfer this into a blender and blend it into a paste. Keep aside.
9. Heat 1 tablespoon oil in a skillet, add 1 tablespoon green chili and stir for a minute.
10. Then, add 60 milliliters fresh cream and mix it well.
11. Add the blended cashew paste and mix it again.
12. Cook for 3 - 5 minutes on medium heat.
13. Add 1 teaspoon dry fenugreek leaves, 1/2 teaspoon garam masala, 1/4 teaspoon salt, 1 teaspoon tandoori masala and mix it well.
14. Add 30 grams butter and mix it well.
15. Cook for 3 - 5 minutes on medium heat.
16. Now, add the fried chicken in it and mix it well.
17. Cook for another 3 - 5 minutes on medium heat.
18. Add some lemon juice on top of it.
19. Garnish with coriander.
20. Serve hot.