This is probably one of the most popular Indian dishes in the world, the British have also deemed it as a national dish, it is a creamy decadent tomato based gravy. Surprisingly the recipe may seem like the butter chicken recipe yet in flavour its worlds apart. I have developed a cheats version of this recipe because this too needs barbequed chicken, and most wouldn’t want to take the trouble or may not have access to a barbeque pit or electric grill. I hope you like this recipe. Enjoy!

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INGREDIENTS
1-kg Boneless chicken, cubed
2-tbsp. Cooking oil
1-tbsp. Lime/Lemon juice
Pinch Red food coloring
3-tbsp. Butter
1-tsp. Cumin seeds
4 Green chillies, chopped
1 Onion, medium, chopped
1 Tomato, large, chopped
2-tbsp. Ginger Garlic paste
1.5-tsp. Chilli powder
1-tsp. Cumin powder
1-tsp. Coriander powder
1/4-tsp. Turmeric powder
1-cup Yoghurt, beaten
3-tbsp. Whole Cream
400-ml Tomato Puree
2-tbsp. Garam masala powder
Pinch of dried Fenugreek leaves
Pinch of sugar
Salt to taste

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PROCEDURE
STEP 1 – PREP
1. Wash, skin, cut the chicken into equal size pieces; for uniform cooking.
2. Pour the lemon juice over the chicken with a little bit of salt and keep aside. Add the red food coloring to the oil and incorporate well, pour the oil over the chicken and make sure all of the pieces are coated well, keep aside for 30-minutes. Tip; put the chicken pieces in a large mixing bowl so you can toss it around to cover it with oil. Add more oil and coloring if needed.
3. In a bowl mix together the yoghurt, chilli powder, cumin powder, coriander powder, turmeric powder, salt and 1/2-tsp. of garam masala, whip the yoghurt well with a wire whip until smooth before adding the ingredients.
4. Chop the onion, tomato, chillies, measure the cumin seeds and keep ready.

STEP 2 – CHICKEN
1. Use a large wok with a handle, put it on the gas on a high heat with 1-tsp. of cooking oil and let it smoke.
2. Add the chicken pieces and keep tossing to ensure the chicken does not stick. The trick is to singe the flesh so it caramelizes and gets a few burn marks like a barbeque, keep tossing over the high flame never bringing down the temperature of the wok. You’re trying to get burn marks on the chicken not cook it.
OR
You can avoid this part of the process, marinate the chicken in 1/4 cup yoghurt, 1/2-tsp. chilli powder, 1-tbsp. lemon juice and keep aside for 30-minutes.
3. If you have followed the ‘singing’ process, once the chicken gains some colour, take it off the wok and keep aside.

STEP 3 – COOK
1. Add 2-tbsp. butter, 1-tbsp. oil and heat until the butter bubbles. Add the cumin seeds and let them pop, add the chopped onion and stir fry on a medium heat until translucent.
2. Now add the ginger garlic paste and fry well until the oil separates, for about a minute; then add the chopped tomatoes, reduce the flame and cover to cook, for 3-minutes till the oil separates.
3. Pour the yoghurt mixture into the wok and bring the heat down to a simmer until the oil separates, cook for about 5-minutes. Now add the tomato puree, mix well and bring it up to a boil.
4. Add garam masala, fenugreek leaves, sugar and salt. Add the chicken pieces, mix well, bring to a boil, cover the top with a lid and reduce the heat to a simmer, cook for 10-minutes.
5. Taste the gravy, adjust seasoning, garam masala, sugar and chilli powder if required. Add the whole cream and mix well, the colour should change to a pinkish hue. Continue cooking for another 7-10 minutes.
6. Once the chicken is done and the gravy tastes right turn off the heat and add 1-tbsp. butter to enhance the taste and creaminess.