⚠ Contains Allergens
In a large bowl, combine 500 gms of boneless chicken with 1/4 cup curd, 1 tsp lemon juice, 1 tbsp ginger-garlic paste, 1 finely chopped green chilli, 1/4 tsp garam masala, 1/8 tsp turmeric powder, 1/4 tsp cumin powder, 1/2 tbsp Kashmiri chilli powder, and salt to taste. Mix everything well to coat the chicken pieces evenly. Let it marinate for 30 minutes.
Heat 1 tbsp of butter in a pan over medium heat. Once the butter melts, place the marinated chicken pieces in the pan. Shallow fry for 3-4 minutes on one side. Flip the pieces over and fry for another 3-4 minutes until they are cooked through and have a nice char. Remove the chicken from the pan and keep it aside.
In a separate pot, heat the remaining 1 tbsp of butter. Add 1/2 star anise, 1 crushed black cardamom, 3 green cardamoms, 2-3 cloves, a 1-inch cinnamon stick, and 1/4 tsp cumin seeds. Sauté for a few seconds until fragrant. Add 1 finely chopped onion and 1 tsp of ginger-garlic paste. Sauté for 3-4 minutes until the onions turn light golden.
To the sautéed onions, add 1/4 tsp garam masala, 1/2 tsp coriander powder, and 1/2 tbsp Kashmiri chilli powder. Mix well. Add 1 cup of tomato puree, 1/2 tsp sugar, and salt to taste. Stir to combine. Cook on a low flame for 8-10 minutes until the gravy thickens and oil starts to separate. Remove the whole spices. Transfer the cooked masala to a blender, add a little water if needed, and blend into a smooth paste.
Pour the blended gravy back into the pan. Add about 1/4 cup of water (used to rinse the blender) and mix well. Bring the gravy to a gentle simmer. Add the fried chicken pieces and mix them into the gravy. Cook for 5 minutes. Crush 1/2 tsp of kasuri methi between your palms and sprinkle it over the curry. Add 3 tbsp of fresh cream and gently stir it in. Garnish with fresh coriander leaves and serve hot.
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