Public-domain recipe with an original dish photograph.
Boneless Chicken 1/2lb, cubed Butter Melted 2 tbsp Onions 2 medium-sized, minced Tomato 2 medium-sized, pureed Oil 2 tbsp Lemon juice 1 tbsp Garlic cloves 3, minced/crushed Ginger 1tbsp, minced/paste Garam Masala/Chicken Masala 1 tbsp Cream 4tbsp (or cashew paste) Chilli Powder 1 tbsp Turmeric powder 1/4 tbsp Crushed fenugreek leaves 1/4 tbsp 1 small bunch of coriander leaves / cilantro, for ganish
In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour. Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done. Heat butter in a pan. Fry the onions until it turns translucent. Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste. Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color. Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked. Adjust salt, garnish with the coriander leaves. Serve over rice or naan.