For the marinade:
1 lb Chicken, cut into cubes
1 cup Yogurt
1 tbsp Cumin powder
1/2 tbsp Coriander powder
1/4 tsp Turmeric powder
1 Tbsp of ginger garlic paste
1 tsp Salt
1/2 tsp Chilli powder
For the sauce:
1 medium sized Onion, cubed
1 can Tomato Sauce
1 tsp Cumin powder
1/2 tsp Coriander powder
3 Cloves, 1/2 inch Cinnamon, 2 Cardamom pods
1/4 cup Cream
1 tbsp Butter
1 tbsp Oil
1/4 tsp of Chilli powder, or to taste
Salt to taste
Cilantro for garnish
How to make it:
Marinade the chicken with all the ingredients for marination for about 20-30 minutes
Grill or pan roast the marinated chicken and set aside
In the meantime, heat the butter in a pan. When the butter just melts, add the clove, cinnamon, cardamom, cumin powder and coriander powder and saute until their aroma wafts around.
Add onion and gently saute for 3-4 minutes.
Add the chilli powder and salt and the tomato sauce. Mix well and add the cream.
Now add the grilled chicken pieces and toss to coat well in the sauce.
Check taste and adjust salt or chilli powder as desired.
If you want a thinner consistency add a few more tablespoons of water and a sparing splash of cream. Gently simmer for 5 minutes.
Garnish with cilantro and serve with Naans (Indian bread) or Basmati rice. (I brushed on some butter on the Naans, sprinkled some garlic salt and stuck it in the oven for a couple of minutes.)
You can also add some yogurt directly to the sauce if you want it more tangy. Enjoy!