Boneless Chicken Masala

Ingredients:

500g Boneless chicken ~ cut into small size

2 medium onions ~ chopped

1 tbsp ginger garlic paste

4 medium-sized tomatoes (blend)

1/2 cup water

1/4 cup cooking cream

1 tsp dried fenugreek leaves

Marinade

1/2 cup yoghurt ~ whisked

1 tsp ginger garlic paste

1 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp cumin powder

1 tsp Kashmiri chili powder

1 tsp chili powder

1/2 tsp red chili powder

1/2 tsp black pepper powder

1 tsp salt

1 tbsp dried fenugreek leaves

2 tsp lemon juice

Spices

4 cardamon

1 cinnamon stick

1 tsp cumin seeds

Spices Powder

1 tbsp Kashmiri powder

1/2 tsp turmeric powder

1/2 tsp Garam masala powder

1/2 tsp cumin powder

1/2 tsp black pepper powder

1 tsp salt

Instructions:

1. In a large bowl, combine all the marinade ingredients and mix until well blended.  Let the chicken marinate in the refrigerator for at least half an hour or overnight.
2. In a saucepan, add 1 tablespoon of butter and 2 tablespoons of cooking oil over medium-low heat.
3. Place the chicken pieces in the melted hot oil and cook them on both sides for about 3-4 minutes each on high heat.  Give the pan a couple of swirls to ensure even cooking.  Remove from the heat and set aside.
4. In another saucepan, heat 2 tablespoons of oil over medium-high heat.  Add the spices and chopped onion.  Sauté them till the onion wilts, then add in the ginger garlic paste.  Continue to saute for another 2-3 minutes.
5. Add the tomato paste and allspice powder.  Mix and saute to combine on medium heat until the oil separates.
6. Add water and stir to mix.  Let the sauce boil for about 3 minutes.  Then add the cooked chicken, cooking cream, and dried fenugreek leaves to the sauce.  Mix everything to combine.  Cover the lid and let it cook for about 10-12 minutes on low heat.
7. Remove the lid and add the chopped coriander or parsley, then mix well.  Ready to serve with hot white steamed rice or naan bread.