½ kg chicken fillet cut into cubes Marinate in : 1 teaspoon garlic 1 teaspoon red chilli paste ½ teaspoon ginger 1 teaspoon dhana powder 1 teaspoon jeera powder ¼ teaspoon haldi ¼ teaspoon Elachi (cardomom) powder ½ teaspoon cinnamon powder ½ teaspoon clove powder .Salt ½ cup yogurt . To braise : 1 onion sliced 1 red pepper sliced 7 cashew nuts 1 cinnamon stick 3 cloves 2 Elachi (cardomom) pods 2 peppercorns ½ cup fresh cream 2 tablespoon tomato paste 1 big handful kesthuri Methi (Fenugreek)
Marinate chicken for 1 hour and cook in oil until done . Set aside . In a pot add the TO BRAISE ingredients and braise until the onions are golden and the cashews are roasted . Cool a little add this to a food processor and purée , add little water if necessary . In that same pot add some butter add the pureed ingredients as well as the kesthuri Methi (Fenugreek) , fresh cream and tomato paste with ¼ cup water and cook this on low until you get all the aromas . Now add the cooked chicken , mix well and a,low this to simmer , add more water if necessary .