800g boneless chicken; cut into pieces
1 tbs yoghurt
1 tbs lemon juice
1 tsp each of ground coriander, ground cumin and chillie powder
2 onions, minced
2 tsps each of ginger and garlic, minced
salt to taste
For the Gravy:
4 large tomatoes, chopped
4 tablespoons butter
1 tbs fresh cream
1 tsps each of ground coriander, ground cumin, chillie powder and black pepper
2 tsps ginger, minced
salt and sugar to taste
Rub the marinade into the chicken pieces. Let it marinate for a few hours, preferably overnight.
Heat half the butter in a heavy-bottomed pan and put in the chicken along with the marinade. Cook for about 25 minutes until the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
Heat the remaining butter in a saucepan and add chillie, coriander, cumin and black pepper.
Add the chopped tomatoes, sugar, salt and cook until the sauce thickened.
Stir in the cream and reduce the heat to low.
Add the chicken, chopped ginger. Adjust seasoning needed. Cover and simmer on low heat for about 10 minutes.
If you like, just before serving pour melted butter over the curry. Garnish
with a swirl of fresh cream and finely chopped coriander leaves.
For a thicker and richer gravy, cashewnut paste can be added into the sauce.
To make cashewnut paste, soak cashewnuts in water for an hour or so and grind them.