Marinate chicken with chilli powder, turmeric, ginger paste, 1garlic paste, and salt. Refrigerate for at least 2 hours.
Heat butter in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add finely chopped onions. Cook slowly until golden brown, about 8–10 minutes.
Add remaining ginger and garlic paste. Fry 2 minutes until aroma disappears.
Add tomato puree and cook 10 minutes until oil separates from masala.
Mix in coriander powder, garam masala, sugar, and salt. Cook 2 minutes.
Add marinated chicken, stir to coat in masala. Pour in water, cover, and simmer 20 minutes.
Reduce heat, stir in fresh cream and kasuri methi. Cook 3–5 minutes gently.
Garnish with chopped coriander leaves. Serve hot with naan, roti, or rice.
Latest comments (2)
Easy and damn tasty, was loved by all
So glad it went down a treat! Nothing beats a crowd-pleaser like this.