INGREDIENTS:

Chicken 1(800) grams
Ginger 2 one-inch pieces
Garlic 6-8 cloves
Tomatoes 6 medium
Cashewnuts 10-15
Garam masala powder 1 teaspoon
Red chilli powder 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Green chillies slit  4-5
Lemon juice 1 tablespoon
Fresh coriander leaves 2 tablespoons
Fresh cream 1/2 cup
Coal  2 large
Ghee 1 tablespoon

METHOD:

Step 1
Remove skin, wash and cut chicken into eight pieces on the bone. Grind ginger and garlic to a fine paste. Blanch tomatoes in boiling water for two to three minutes.

Step 2
Drain. Peel the tomatoes and puree them in a blender. Dry roast cashewnuts and coarsely grind with a mortar and pestle. Marinate the chicken pieces in ginger-garlic paste, garam masala powder, red chilli powder and salt for an hour.

Step 3
Heat butter in a kadai. Add the marinated chicken and sauté for two minutes. Add slit green chillies and continue to sauté for a minute. Add tomato puree and half a cup of water and cover and cook on medium heat for fifteen minutes or till almost done.

Step 4
Add crushed cashewnuts and cover and simmer for three to four minutes or till chicken is tender. Add lemon juice and coriander leaves and cook for a minute or till oil leaves the masala.

Step 5
Stir in the fresh cream and mix gently. Remove from heat. Place coal on open flame and heat till it becomes red hot.

Step 6
Remove from heat and put the coal in a small steel bowl, place the bowl over the chicken, pour a tablespoon of warm ghee over the coal. As soon as it begins to smoke, cover the kadai with a lid.

Step 7
Open the lid after ten minutes, remove bowl with coal and serve hot.