Ingredients
- Chicken – 1 kg
- Tamater (Tomatoes) – 3 medium
- Dahi (Yogurt) – 1½ cup
- Lehsan (Garlic) paste – 1 tsp
- Adrak (Ginger) paste – 1 tsp
- Pissi laal mirchen (Red chilli powder) – 1½ tsp
- Kuti laal mirchen (Crushed red chilli) – 1¾ tsp
- Namak (Salt) – 2¼ tsp
- Haldi (Turmeric powder) – ½ tsp
- Dhaniya (Coriander) powder – 1 tsp
- Paprika powder – 1 tsp
- Methi dana (Fenugreek seeds) – ½ tsp
- Kalonji (Nigella seeds) – 1 tsp
- Sonf (Fennel seeds) – 1½ tbs [crushed]
- Zeera (Cumin seeds) – 1 tbs [crushed]
- Sabit dhaniya (Coriander seeds) – 1 tbs [crushed]
- Cream – 1 cup
- Qasoori methi – 1 tbs
- Sabz mirchen (Green chillies) – 2
- Oil – ¾ cup
Method
Step 1: Add ¼ tsp of Namak (Salt) and Chicken in oil and mix for 1 minute at medium flame. Add Lehsan (Garlic) paste and Adrak (Ginger) paste. Mix, cover, and cook at medium to low flame for 15 seconds.
Step 2: Add Tamater (Tomatoes), Pissi laal mirchen (Red chilli powder), Kuti laal mirchen (Crushed red pepper), Namak (Salt) 2 tsp, Haldi (Turmeric powder), Dhaniya (Coriander) powder, Paprika powder, Sonf (Fennel seeds) 1 tbs, Sabut dhaniya (Whole coriander), Zeera (Cumin seeds), Kalonji (Nigella Seeds) and Methi dana (Fenugreek seeds). Mix, cover, and cook at low flame for 8-10 minutes.
Step 3: Cook at medium flame till the masala is ready.
Step 4: Add Dahi (Yogurt), mix, and cook at low flame for 2-3 minutes. Add Sonf (Fennel seeds) ½ tbs, mix and cook for 1 minute at low flame.
Step 5: Add Cream, mix, cover, and cook at low flame for 30-40 seconds. Add Qasoori methi, Sabz mirchen (Green chillies), and mix well.
Serve with Naan.