Ingredients:
(Serves 2)
Chicken: 250 gms
Butter: 25 gms
Onion and tomato: 50 gms each
Cinnamon, cardamom and cloves: Two gms each
Methi leaves and khus khus: 10 gms each
Garlic and cashew nuts: 10 gms each
Chilli powder: Five gms
Cumin powder: Three gms
Turmeric powder: Two gms
Salt: To taste
Fresh cream: For garnishing
Method:
Finely chop onion and garlic. Make tomato into puree. Soak khus khus for five minutes and grind into paste with cashew nuts. Clean and remove skin from chicken and set aside.
Heat butter in pan and brown cinnamon, cardamom and cloves.
Saute onion and garlic and add tomato puree when they begin to brown. Add turmeric powder, chilli powder, cumin powder, cashew nut and khus khus paste and cook for 2 minutes.
Add chicken with 50 ml of water, sprinkle salt and cook on medium flame for 5 minutes. Finally add methi leaves and serve hot after garnishing with fresh cream.
Chef T.K.V. Palanimurugan is the Director–cum- hef of Li Ba's outdoor catering services at Beerangi Tank Road. He has worked in various star hotels in a career spanning over a decade and specialises in South and North Indian cuisine.
