Chicken Breast 500-600gms (cubed into medium size pieces)
Yoghurt 1/2 cup
Raw Cream 4 heaped tbsp
Cashew nut powder 2tbsp
Saffron 1/4 tsp
Olive oil 1/4 cup
Food colour (orange/yellow) 1/4 tsp
Kasoori Methi (dried fenugreek leaves) 2tbsp
Red Chilli Powder 1/2 tbsp
Salt 1/4 Tbsp
Turmeric 1/4 tbsp
Cumin Powder 1 tsp
Garam Masala powder 1/2 tbsp
Coriander Powder 2 tsp
Ginger chopped 1tbsp
Garlic chopped 1tbsp
Onion 1
Tomato 1
Green chillies 2
Butter 3 tbsp
Whole spices – (2 dry Bay leaf, 1 black Cardamom, 2-3 green Cardamom, 1 Clove, 1/2 tsp cumin seeds, 2-3 small pieces of Cinnamon stick, 4 whole dry red chillies )


  1. Mix curd, raw cream, cashew nut powder, kasoori methi, food colour and saffron, keep aside.
  2. Masala paste – Grind together Onion, Tomato, Green chilli, Chilli powder, Garam Masala, turmeric powder, cumin powder, coriander powder, salt, chopped ginger and garlic.
  3. Heat oil in a saucepan on a medium flame. Add the whole spices and fry.
  4. Add the masala paste and sauté till the oil separates.
  5. Add chicken pieces to the masala and fry for about 5 minutes, Now add 1/2 cup of water. Cover and cook for 10-15 minutes.
  6. Add the curd mix and butter, stir well.
  7. On a low flame, cover and continue cooking till you get a rich and creamy gravy.

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10:04 2018-2-16

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