Ingredients

• Chicken – 500 gms
• Onion thinly sliced – 1 large
• Tomato – 1 large
• Ginger garlic paste – 11/2 tsp
• Yogurt – 1/4 cup
• Turmeric powder  – 1/4 tsp
• Red chili powder  – 1 tsp
• Kashmiri red chili powder – 1/2 tsp
• Coriander powder  – 1tsp
• Cumin powder – 3/4 tsp
• Garam masala powder  -1/4 tsp
• Coriander leaves (finely chopped)  – 2 tbsp
• Cream – 2 tbsp
• Shallots – 15
• Mint leaves – 15-20
• Green chilies slit  – 3
• Kasoori methi – 1/2 tsp
• Oil  – 3tbsp + 1 tbsp
• Salt as required

Method:

• Wash the chicken thoroughly and marinate with 1/2 tsp ginger garlic paste, salt and 1/2 tsp red chili powder
• Heat oil in a pan. Fry onions till golden brown. Meanwhile, dice the tomato
• Blend the fried onions (oil drained from the onions and cooled), tomato, 1 tsp ginger garlic paste
• Fry this paste well until the raw smell goes and oil separate
• Add the marinated chicken and fry well
• After sometime add  remaining red chili powder , Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder ,garam masala powder and salt. Mix well until all the masalas are well incorporated
• Whisk the yogurt and add it to the chicken and mix immediately
• Once the chicken is cooked, add the coriander leaves and cream and cook for about 2 minutes

For seasoning

Peel the shallots and separate each layer. Heat 1 tbsp oil in a small pan. Fry the shallots, mint leaves, green chilies and kasoori methi for less than a minute.

Pour it over the chicken and serve immediately with Tandoori naan, Kulcha or Roti