Ingredients: 2 chopped onions, 1 large tomato, 15-20 pieces of Cashewnuts, half cup fresh cream, 1 spoon ginger-garlic paste (or you can grind fresh in the mixer), 500 Gms boneless chicken or with bones, 2-3 green chillies as per your taste buds.
PS:If you are using Halal Chicken please rinse it thoroughly. If you don't have cream you can use milk.
Method: Take half teaspoon butter in a pan and fry cashews untill golden brown. Remove the cashews from the pan. In the same pan take 6 teaspoons of oil, add some cumin seeds, add 3 cloves of garlic and and ginger cut in small pieces and fry untill golden brown. Then add chopped onions and again saute untill golden brown. Add 2-3 green chillies depending on how hot you want it! Add chopped tomatoes and saute untill tomatoes are soft and moist.
Then remove this mixture and let it cool for 10 mins. By the time it is cooling, in your Mixer/Blender take the cashews which we had roasted in butter. Add less than half cup milk and a little bit of water. Grind the mixture and make a smooth paste. In the same mixer add your Onion tomato mixture which we prepared and grind it to make a smooth paste.
Now take your pan, add 2 teaspoons of butter add the onion tomato mixture and fry for 5 minutes in a medium flame. Then add 1 teaspoon red chilli powder, less than half teaspoon turmeric powder, 1 teaspoon coriander powder, 1 n half teaspoon any chicken masala you have at home, add garam masala powder and cook for 10 mins. Once the oil starts to separate from the masala add half cup water, add your cashew paste and cook for 2-3 mins. Then add your boneless chicken and mix well.
Cover your pan with the lid and cook on a medium to low flame for 20-30 mins, you can add more water if you think the curry is too thick. Add dry fenugreek leaves while cooking and let it cook for more 10 mins after you have added the fenugreek leaves. You can check in between if the chicken has cooked as per your taste buds. If you think it is soft n juicy then switch off the flame. Add fresh cream and cook for 1-2 mins, then add more butter on the top for the extra buttery taste :) Also add a little bit of fresh cream on the top to make it look good and serve hot with Naan/Roti.