This dish is my invention which is rich in taste, with creamy texture and awesome taste but don’t have heavy cream at all.
1 Kg/2 Pound Chicken
1/2 Cup thick Curd
5-6 Garlic Cloves
1 Inch of Ginger
1/4 of dry Coconut sliced
1/4 of onion chopped roughly
1/2 Tbsp Coriander seeds
1/4 Cup of fresh coconut
1-1/2 Tbsp Red chilli powder(or as per taste)
1 Tbsp garam masala (I used homemade)
1/2 Tbsp Shan butter chicken masala
1-2 Bay leaf/tejpatta
3-4 Curry leaves/kadhipatta
salt as per taste
1/2 tsp tamarind paste
pinch of Kasuri methi
Clean and wash chicken and drain all the water. In a bowl take chicken, make ginger garlic paste and add into chicken. add curd, red chili powder, garam masala, salt. and mix well, marinate chicken for 30-40 min (overnight is better). Meanwhile heat 1/2 tsp oil in a pan add sliced onion , cook till they get translucent, now add dry coconut and roast till golden color, add coriander seeds, curry leaves and tomato. Cook tomatoes till it gets mushy, take off from the gas and let it cool , Take all ingredients make a fine paste in a mixer using sufficient water.
In a other pan/vessel heat 2 Tbsp oil, add bay leaf, add chicken and cook till its color changes from outside, close the lid and keep on medium heat for 10-15 min, now add the Shan masala stir well and add grounded masala paste and stir till its start to thick and oil separates from sides, again close the lid and cook for another 10-15 min till chicken gets cook/tender(you can add salt if needed just taste first 🙂 ). now remove the lid and cook till oil separates then add kasuri methi.
Garnish with coriander leaves and serve hot with chapati , rice.