Ingredients:

chicken breast - 1 (boneless)
dahi - 1/2 cup
ginger - garlic paste - 2tbsp
tandoori color - a pinch
jeera powder 2 - tsp
red chilli powder - 1/2 tbsp
onion - 1 medium sized cut finely
haldi powder - 1/4 tsp
tomato puree (store bought) 3/4 cup
fresh tomato - 1 small
broken cashewnuts - few (6)
kasoori methi leaves ( dried) - a pinch
fresh cream - 2-3 tbsp
salt to taste
sugar - a pinch (optional)
butter - 2 tbsp

Method :

1. Cut chicken in small pieces. In a bowl put in the chicken pieces, and then add half the dahi, salt to taste, a pinch of haldi. 1/4 tsp red chilli powder, a pinch of tandoori color, little of the ginger garlic paste.
2. Mix well and set aside to marinade 20 - 30 mins.
3. Meanwhile in a blender, blend the tomato, dahi and cashewnuts until the cashewnuts are finely ground.
4. In a thick bottomed pan melt the butter and add the finely chopped onions.
5. Fry the onions till transparent.
6. Then add the ginger garlic paste and fry till raw smell goes.
7. Then add the tomato puree, the dry masalas, and keep stirring the mixture on low flame for a while.
8. Then add the marinated chicken pieces, and fry well in the mixture till oil seperates.
9. Then add the tomato, cashewnut and yoghurt mixture and mix well.
10. Cover and cook on low flame, stirring in between so that the cashewnuts don’t stick to the bottom, until the chicken is cooked.
11. Lastly add the methi leaves, and cream and stir it. Cover and turn of the flame.
12. Serve hot with naan or rotis.
13. There are no hard and fast rules, you may adjust the seasoning to suit your taste.