Ingredients – Marination :
500g Chicken Thighs (cut into small pcs)
1tsp Salt
1tsp White Pepper Powder
1/4 Cup Whisked Curd

Method :
1. Cut chicken thighs into small pieces.
2. Add salt, white pepper and whisked curd to chicken. Mix well and marinate for 30 mins

Ingredients – Gravy Base :
2tbsp Oil
2 Onions
10 – 12 Cashewnuts
3 Chillies
1/4 Cup Water

Method :
1. Heat oil in a pan.
2. Add onions. Saute for 3 – 4 mins.
3. Add cashewnuts and chillies. Saute for 2 mins.
4. Cool & transfer to a grinding jar. Add water and grind to a fine paste.

Ingredients – Final Dish :
3tbsp Oil
Whole Spices :
5 Green Cardamoms
5 Cloves
10 – 12 Black Pepper Corns
Spices :
1/2tsp White Pepper Powder
1tsp Coriander Powder
1tsp Cumin Powder
1/2tsp Garam Masala
1/4tsp Nutmeg Powder
150ml Water for Gravy
3 – 4tbsp Fresh Cream
10g Butter
1tsp Kasuri Methi Powder

Method :
1. Heat oil in a kadhai. Add the whole spices and saute for few seconds.
2. Add ground paste and cook till it changes color and oil separates.
3. Add marinated chicken . Cook on high flame for 4 – 5 mins till the chicken turns white.
4. Add white pepper powder, coriander powder, cumin powder, garam masala and nutmeg powder. Mix well.
5. Add water and mix well. Cover and cook on low flame for 10 – 12 mins.
6. Add fresh cream and mix well.
7. Add butter and kasuri methi powder. Mix well & simmer for 2 mins.