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This is pretty damn close to the takeout version. Make it in the pressure cooker if you’re short on time.
Ingredients
300 g chicken breast/thigh
1 T garlic ginger paste
1 T red chili powder (Kashmiri)
salt
oil to pan fry
500 g roughly cut tomatoes (Or a can of tomato sauce)
100 g roughly cut onions
1 T garlic paste
50 g cashew
1 t kasoori methi
1⁄2 t garam masala
4 T sugar
2 T kashmiri chili powder (1 Tbsp for mild)
5 T butter
3 T cream
1 1⁄2 T white vinegar
salt to taste
Instructions
1. Marinate chicken for 15 min. 2. Fry chicken then put aside. 3. In same pan, add oil, spoonful butter, onions. Once onions are cooked, add tomatoes and cashews. 4. Add some water, garlic paste, salt, vinegar, sugar, garam masala, and chili powder. Simmer 15 mins. 5. Purée with immersion blender. 6. Strain it back into the same pan and make sure there is minimal wastage. 7. Add butter, cream, chicken and kasoori methi and simmer 5 min. 8. Garnish with cream and kasoori methi.
Notes
Sauté chicken and onions in the pressure cooker and then cook for 10 minutes.