Instructions

1. Combine chicken with marinade ingredients and stir to coat thoroughly.
2. Cover and let marinate for at least 2 hours or overnight, in the refrigerator.
3. Heat 2 tbsp oil in a skillet, cook chicken on low heat until it is no longer pink and set aside.
4. Gravy: in a separate saucepan, heat 2 tbsp butter on low heat.
5. Add cloves, cinnamon, cardamom and bay leaf, stir for 30 seconds.
6. Add onions, ginger, garlic and sauté until golden brown.
7. Add tomatoes and gravy spices, cover and cook until soft and mushy.
8. Turn off the heat and let cool to warm.
9. Remove and discard the bay leaf, blend to a smooth gravy and strain.
10. Pour back in the saucepan and add the chicken.
11. Cover and cook on low heat for 20 minutes.
12. Add a little water for desired consistency.
13. Add cream, kasuri methi and butter.
14. Stir and simmer for 5 minutes.
15. Garnish.
16. Note: Serve with naan and rice with a side of onions marinated in salt and lemon juice.