1: chicken 1kg (cut in 12 pieces)
2: milk 100ml
3: tomatoes 2 large (grind to a paste)
4: onions 2 large (sliced)
6: yogurt 1/4 cup
7: lemon juice 2tbs
8: ginger & garlic paste 1tbs
9: ginger & garlic paste 1tbs
10: chaat masala powder 1ts
11: red chilli powder 1&1/2ts
12: garam masala powder 1ts
13: coriander powder 1tbs
14: salt 1ts (heaped)
15: dry fenugreek leaves 1tbs (heaped)
16: bullet green chilli 2 (sliced)
17: cashew nuts 10
18: fresh coriander handful
19: oil 1/2 cup
20: ghee 1/2 cup
1: Marinate chicken with salt, red chilli, ginger & garlic paste, lemon juice mix well cover and keep in the fridge for 1 hour.
2: Then add the yogurt in the chicken mix well.
3: Now add the chicken in a pot and cook the chicken till all the liquid dries on high flame.(keep aside)
4: Heat oil and fry the onions, cashew nuts till light golden on high flame.
5: Then remove the onions and cashew nuts from the oil, grind it to a smooth paste can add milk or water to grind.
6: Heat ghee in a pot add ginger & garlic paste and fry for 1 to 2 minutes on high flame.
7: Then add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.
8: Then add cream, chaat masala, and the grinned paste of onions & cashew nuts mix well and cook till the oil comes ghee comes on the surface on medium flame.
9: Now add the chicken which was kept aside with fenugreek leaves, green chilli, water 1/2 cup mix and cook till the ghee comes on the surface on medium flame.
10: Then add the fresh coriander mix.
11: Serve hot with naan.