PREPARATION

1. In a mixing bowl, add 700 grams chicken, 2 tablespoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon chilli flakes and mix it well.
2. Marinate for 1 hour.
3. Heat 2 tablespoons butter, 2 tablespoons oil in a heavy skillet, add 2 tablespoons garlic and stir for 1 - 2 minutes.
4. Then, add the marinated chicken and mix it well.
5. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
6. Open the lid and remove it from heat. Keep aside.
7. Heat 60 grams butter, 25 milliliters oil in a another heavy skillet, add 1 teaspoon cumin, 4 kashmiri dry red chili, 1 bay leaf, 1 cinnamon stick, 4 pods cloves, 4 pods green cardamom, 2 pods black cardamom, 1 teaspoon black peppercorns and stir well.
8. Add 2 tablespoons ginger garlic paste, 30 grams garlic cloves and stir again for 2 - 3 minutes.
9. Add 40 grams cashews and mix it well.
10. Then, add 90 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 450 grams tomato, 1 teaspoon salt and mix it well.
12. Cook for 3 - 5 minutes on medium heat.
13. Add 200 milliliters water and mix it well.
14. Cover it with lid and cook for about 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Remove it from heat and allow it to cool.
17. Transfer this into a blender and blend it into a puree.
18. Transfer the puree into a heavy skillet and give it a nice stir.
19. Add 1 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 1/4 teaspoons paprika, 1 teaspoon sugar and mix it well.
20. Now, add the cooked chicken and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Add 1 1/2 teaspoons dry fenugreek leaves, 70 grams fresh cream and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Remove it from heat.
25. Garnish with coriander.
26. Serve hot.