Ingredients

2 tablespoons kasuri methi (sautéed and crushed)

Approximately 1½ sticks of butter (10 tablespoons)

1" cinnamon

5-6 cloves

8-10 peppercorns

5 tablespoons ginger, finely chopped/julienned

3-4 green chili juliennes or2 jalapeno chilies

½ teaspoon degi chili powder or Hot Paprika powder

¼ teaspoon ginger paste

¼ teaspoon garlic paste

1.5 pounds chicken pieces, skinned and cut into about 1-2 inch cubes (you may use legs, breasts, or a combination of the two)

400 ml (13.5 oz) tomato sauce

2 tablespoons honey

100 ml (3.5oz) cream

Preparation

  1. Heat a pan over medium high heat. Add approximately 6 tablespoons of kasuri methi. Sauté for 2-3 minutes, until you can smell the roasted methi and it changes to a darker color. Remove from flame. When cool, crush with your hands. Set aside. (This will yield 2 tablespoons of roasted kasuri methi required above).

  2. Heat the butter in a large, wide pan over a medium flame.

  3. When hot, add the cinnamon, cloves and peppercorns. Stir for 10-15 seconds until the spices begin to crackle and turn several shades darker.

  4. Now add the ginger juliennes followed by the green chilies. Sauté for 5-7 minutes, until the ginger has softened.

  5. Add the degi chili powder followed by the garlic paste. Mix well.

  6. Now add the chicken and sauté on high heat for 5-7 minutes.

  7. Add the tomato sauce and cream to the chicken. Bring to a boil. Cover and cook on medium high heat for 5-7 minutes or until the chicken is tender.

  8. Add salt to taste, honey, and crushed kasuri methi.

  9. Mix well. Serve Hot.