60G butter 15ml oil 1kg chicken fillets,cut into cubes 2 medium onions,finely chopped 20ml garam masala 20ml dhania (coriander) powder 20ml garlic and ginger paste 10ml jeera powder 20ml cayenne pepper 5ml salt 3 cardamon pods 5 black peppercorns 150ml natural yoghurt 60ml tomato puree 150ml milk 3 curry leaves 15ml cornflour 200ml cream fresh coriander for garnishing,green onions,chopped for garnishing.
Heat butter and oil in a pot.Sear the chicken pieces until they are brown. Remove from pot.
In same pot,fry onions until they are golden and soft,adding a little water when necessary.In a seperatebowl,blend together all the spices,salt,peppercorns,yoghurt,tomato puree and chicken pieces.Add this to the onions.
Add the milk and curry leaves,and leave to simmer for 15 minutes stirring occasionally.Mix the cornflour with the cream and add to the chicken.Cook for a further 10-15 minutes.Garnish with fresh coriander and chopped green onions.