Step 1

Fry chicken in oil and once color changes, add salt and ginger garlic paste.

Step 2

Add spices and fry for 3-4 minutes to completely coat the chicken, then add yogurt and mix for another two minutes.

Step 3

Puree the tomatoes and pour into the pan. Let the tomatoes come to a boil, then cook covered on medium heat for 15 minutes.

Step 4

After 15 minutes, remove the lid, and on high heat, "bhoon" the masala by continuing to stir it until the water completely evaporates and the oil separates.

Step 5

Turn the flame to medium low and add the heavy cream along with black pepper and a few green chili slit lengthwise for some more heat. Cover the pan again and low heat, let the makhni simmer for 2 to 3 minutes,

Step 6

Finally finsih off with butter and fenugreek leaves "kasuri methi" for fragrance and enjoy with naan.