In a bowl, put in the chicken pieces, and add half the dahi, salt to taste, a pinch of haldi, red chilli powder, a pinch of tandoori colour, and a little ginger-garlic paste. Mix well and set aside to marinate for 20 to 30 minutes.
Meanwhile, in a blender, blend the tomato, dahi, and cashew nuts until the cashew nuts are finely ground.
In a thick-bottomed pan, melt the butter and add the finely chopped onions.
Fry the onions till transparent.
Then add the ginger-garlic paste and fry till the raw smell goes away.
Then add the tomato puree and the dry masalas, and keep stirring the mixture on low flame for a while.
Then add the marinated chicken pieces, and fry well till the oil separates.
Then add the tomato, cashew nut, and yoghurt mixture and mix well.
Cover and cook on low flame, stirring in between so that the cashew nuts don't stick to the bottom, until the chicken is cooked.
Lastly, add the methi leaves and cream and stir. Cover and turn off the flame.
Serve hot with naan or rotis.
Bawarchi of the Week
Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.