Preparation Method

• Chop the onion and green chillies finely.
• Marinate chicken with curd, ginger garlic paste. kasoori methi and black salt for twenty minutes.
• Heat butter in a broad pan, when it starts to melt, add two teaspoon of Idhayam Sesame Oil.
• Temper cinnamon, cloves and cardamom.
• Saute onion and green chillies.
• Grind the tomatoes and add it.
• Fry well until the raw smell goes.
• Add coriander powder, chilli powder, turmeric powder, coriander leaves and stir.
• To this add the marinated chicken.
• If required add some water and allow it to cook.
• Add fresh cream and stir.
• When the chicken is done and the masala coats the chicken.
• Remove from fire and serve hot.