Cuisine- Indian                                

Yield- 7

Cooking Time-35 minutes
INGREDIENTS

1. Chicken pieces-1 lb
2. Olive oil-2 tbsps
3. Butter-2 tbsp
4. Big onion chopped-1
5. Shallots-3
6. Bay leaf-1
7. Tomato puree-1 cup
8. Green chilli-2
9. Ginger garlic paste-1 tsp
10. Heavy cream-3/4cup
11. Garam Masala-2 tsp
12. Yogurt-1 tbsp
13. Chilly powder-1 tbsp
14. Water-1/2 cup
15. Chopped cilantro-1/2 cup
16. Salt-2 tsp /as per taste

STEPS

• Clean and marinate the chicken pieces with some salt and a pinch of turmeric.
• To make Garam masala-Dry roast cloves,cardamom,star anise, bay leaf,cinnamon stick on medium heat and grind them to fine powder and store in an airtight jar.
• In a large sauce pan, heat some oil and butter.
• Shallow fry the marinated chicken pieces until they are lightly browned and transfer to a paper towel to absorb the excess oil.
• In the same pan and same oil, throw some cumin seeds,bay leaf and cardamom.
• On medium heat,Saute shallots,onions and ginger garlic paste till golden brown. Add some salt for quick browning!
• Add green chilies and some turmeric powder. Saute well till the raw taste of onions are gone.
• Now add the chilly powder,garam masala, pepper and salt.
• Lower the heat and add the yogurt to the onion masala along with 2 tbps water.
• Remove from stove and once cooled,blend this mixture to a fine paste.
• Now melt some butter in the pan again on medium heat.
• Add the tomato puree and stir for a minute.
• Pour the blended gravy paste to the tomato puree and stir continuously.
• Remove the pan from heat and add the heavy cream into the gravy and mix well to get a thick creamy consistency.
• Now transfer the fried chicken pieces to the gravy and let it simmer another 5 mins.
• Garnish with chopped cilantro and swirl of heavy cream.
• Serve hot along with Fried rice, Roti/Paratha