Instructions

Marinate the Chicken:

1. Wash, dry, and debone the chicken.
2. Cut into bite-sized pieces.
3. Whisk the curd, ginger-garlic paste, 1/2 tsp garam masala, and 1/2 tsp salt in a bowl.
4. Toss the chicken in the mixture.
5. Cover and refrigerate for at least 1 hour.

Sear the Chicken:

1. Heat a frying pan over medium-high heat.
2. Add the marinated chicken pieces (leave excess marinade behind).
3. Stir-fry for 6 to 8 minutes until cooked through and slightly charred.
4. Remove chicken from the pan and set aside.

Build the Tomato Base:

1. In a separate clean pan, melt the butter over medium heat.
2. Pour in the fresh tomato puree.
3. Add the kasuri methi, chopped green chillies, coriander leaves, remaining ½ tsp garam masala, and a pinch of salt.
4. Simmer for 5 minutes until the raw tomato smell disappears and the butter starts to separate.

Simmer and Finish:

1. Turn the heat down to low.
2. Stir the cooked chicken into the tomato sauce.
3. Pour in the fresh cream.
4. Mix gently to avoid curdling the cream.
5. Simmer for 2 to 3 minutes until the gravy is thick and uniform.

Serve:

1. Garnish with a sprinkle of coriander leaves.
2. Serve hot with roti and/ or jeera rice.