Step-by-Step Instructions

1. 1.Sauté Onions and Ginger-Garlic Paste

   Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan. Add 2 chopped onions and 1 tablespoon of ginger-garlic paste. Sauté until the onions turn golden brown and the raw taste of ginger-garlic goes away.

2. 2.Add Salt and Spices

   Add salt as per taste to the sautéed mixture. Then, add 2 sprigs of dried fenugreek leaves, 1 tablespoon of dried red chili paste, 1/4 teaspoon of turmeric powder, 1 teaspoon of coriander seeds powder, and 1 teaspoon of cumin seeds powder. Cook for a few seconds to remove the rawness of the spices.

3. 3.Cook Tomatoes and Form Gravy Base

   Add 2 chopped tomatoes to the pan. Cook the tomatoes until they completely soften, mashing them with a spatula to dissolve them into the mixture. Add water as required and let it simmer and cook for 4-5 minutes until all the tomatoes are nicely dissolved with the gravy. For a smoother texture, add 1/2 cup of tomato purée and mix well. To balance the sourness of the tomatoes, add 1 teaspoon of honey.

4. 4.Incorporate Cashew Paste and Vegetables

   Add 2-3 tablespoons of cashew paste to the gravy and cook for a few minutes, stirring continuously. This adds richness to the gravy. Next, add 1/4 cup of cubed capsicum and tomatoes (if desired) and mix them into the gravy.

5. 5.Add Chicken Tikka and Adjust Consistency

   Add 8-10 chopped chicken tikkas to the gravy. If the gravy is too thick, add water as required to achieve your desired consistency. Let it come to a boil again.

6. 6.Finish with Cream, Coriander, and Butter

   Add salt as per taste. To increase the richness, stir in 2-3 tablespoons of fresh cream. Finally, add 2 tablespoons of freshly chopped coriander leaves and a dollop of 1 tablespoon of butter. Blend it through until everything is well combined and heated through.