Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, combine boneless chicken (1.3 kg) with 1 Tbsp red chili powder, 1 cup curd, 1/3 Tbsp turmeric powder, 1/3 Tbsp cumin powder, 1/3 Tbsp coriander powder, 1/3 Tbsp ginger powder, 1 Tbsp ginger & garlic paste, 1/3 Tbsp garam masala powder, 1/3 Tbsp salt, and 2 Tbsp oil. Mix thoroughly until the chicken is well coated. Add 1/3 Tbsp food color (optional) and mix again. Finally, add 1/3 Tbsp lemon juice and mix well. Marinate the chicken for 1-2 hours.

2. 2.Prepare Tomato Paste

   Take 2-3 medium-sized tomatoes and grind them into a fine paste using a blender.

3. 3.Fry the Chicken

   Heat 1 cup of oil in a large pot. Add the marinated chicken pieces in batches and fry them on both sides for 3 minutes until golden brown and slightly cooked. Remove the fried chicken from the oil and set aside.

4. 4.Saute Onions and Ginger-Garlic Paste

   In the same pot with the remaining oil, add 2 medium-sized chopped onions. Saute until the onions turn golden brown in color. Add 1 Tbsp salt and mix well. Then, add 1-2 Tbsp ginger-garlic paste and saute for 2-3 minutes until fragrant.

5. 5.Cook Tomato Paste and Spices

   Add the prepared tomato paste to the pot. Saute the tomato paste for 5-6 minutes until the raw smell disappears and the oil starts to separate. Then, add 2 Tbsp red chili powder, 1 Tbsp turmeric powder, 1 Tbsp garam masala, and 1.5 Tbsp coriander powder. Saute the spices for 4-5 minutes on medium flame until the oil separates and the masala is well cooked.

6. 6.Combine Chicken with Gravy

   Add the fried chicken pieces to the cooked masala. Mix well and saute for 2-3 minutes, ensuring the chicken is coated with the spices. Add 1 glass of water and cook for 6-8 minutes, allowing the chicken to absorb the flavors.

7. 7.Add Water and Simmer

   Add another 1/2 glass of water to the gravy. Mix well and bring to a simmer, cooking until the chicken is tender and the gravy reaches your desired consistency.

8. 8.Finish with Cream and Garnish

   Pour in 250 ml of cream and mix thoroughly. Cook for 5-6 minutes on low heat, stirring occasionally, until the cream is fully incorporated and the gravy is rich and creamy. Add 1 Tbsp Kasuri Methi, 1/2 Tbsp chicken masala, and 2 Tbsp fresh coriander leaves. Mix well and serve hot.