Ingredients (Serves 3 – 4)
1. Boneless chicken, thighs preferred – Around 350 – 400 gm, cut into small pieces
Yoghurt – 1 tbsp
Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 1 – 2 tsp
Cumin powder – 1/2 tsp
Ginger-garlic paste – 2 tsp
Salt – To taste
2. Butter – 2 tbsp
3. Ginger – 1/2 inch, roughly chopped
Garlic – 2 small
Green chilies – 2
4. Tomato puree – of 3 medium ripe tomatoes
5. Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Coriander powder – 3/4 – 1 tsp
Cumin powder – 1/2 tsp
6. Kasoori methi – 1/8 tsp
Garam masala powder – 1/4 tsp
7. Heavy cream / fresh cream – 1/2 cup
Milk – 1/2 – 3/4 cup (You can use cream instead)
8. Sugar – 1 – 2 pinches or to taste (added to balance the flavors)
Kasoori methi – 1/8 tsp
9. Salt – To taste
10. Cilantro – 2 – 3 tbsp
1. Combine chicken pieces with the other ingredients numbered 1. Set aside for 15 minutes.
2. Heat 1 – 1.5 tbsp oil in a pan and add the chicken pieces. Cook for 5 – 7 minutes until almost done (you don’t have to brown the chicken pieces). Transfer to a plate. (You can bake them at 450 F instead for about 15 – 20 minutes)
3. Grind ginger, garlic and green chilies to a fine paste in the small jar of a blender.
4. Heat 2 tbsp butter in the same pan over medium heat. Add ginger-garlic-green chilly paste and cook for a minute. Add ground tomato, salt and cook covered for 10 – 15 minutes until moisture is completely gone and butter separates. Add turmeric powder, chilly powder, coriander powder and cumin powder. Cook over low heat for 1 – 2 minutes until their raw smell is completely gone. Add kasoori methi and garam masala powder. Mix well.
3. Add heavy cream and mix well. Next add milk. Add salt and 1 – 2 pinches of sugar. Stir continuously for a few minutes until it comes to a slow boil. Bring down the heat to low. Add a pinch of kasoori methi, cooked chicken pieces and cook for a few minutes over low heat while stirring. Switch off. Taste check for salt. Add a tsp of butter and a pinch of garam masala powder, if required. Finally sprinkle some cilantro. Serve after 10 minutes. It goes well with naan / pulao etc.
* You can add cashew paste, if you prefer. Soak 8 – 10 cashews in hot water for 10 minutes. Grind to a very fine paste adding water / milk. Add it after step 2. Cook for a couple of minutes and then add heavy cream.
This recipe was a hit with my kids!! Tasted just like restaurant style. I didn’t have Kashmiri chili so I used red chili powder. Came out a little spicier than intended. I also grinded the tomatoes, garlic, ginger, and green chilies together. Thanks Maya for posting an easy, delicious recipe:)
Thanks a bunch for your feedback, Deepti! Great to hear that the kids loved it..
Hi Maya..do the tomatoes have to be blanched before making it as puree?
Also, is it possible to try the same method for paneer butter masala?
You dont have to blanch the tomatoes..and yes, you can use the same method for paneer butter masala..
Thanks a lot Maya😊!!
I tried this recipe a couple of times, and it doesnt taste like the restaurant I go often :(((
is there any nuts added to the sauce or sugar? I can taste a hint of sweetness but could be the tomatoes.
Can I uses canned crushed tomatoes or does it have to be fresh tomatoes?
Sorry to hear that it didn’t turn out the way you liked. Do add sugar to the sauce to balance the flavors. Cashew paste is optional. Also I haven’t tried it with crushed tomatoes so not sure.
Do check out the recipe below and see if it works better for you.