For the marinade:
500 g Boneless chicken thigh cutlets cut in to cubes
5 tbs Greek yogurt
1 tbs Chili powder
1 tsp each ginger and garlic paste
2 tbs chickpea powder (optional)
For the Curry:
2 tbs of butter
4-5 cardamchillies cloves
3-4 green chilies
½ cinnamon stick
2 tbs chopped coriander
1 tbs of tomato puree, or 1 chopped tomato
1 tbs chili powder
1 ½ tbs meethi leaves
1/2 tsp garam masala
2 tbs thickened cream
½ lime juice
Mix all 5 ingredients in to a nice paste and mix in chicken pieces to give a good massage for the mixture to coat well. Marinate for 30 minutes or overnight for full flavor.
Heat 2 tbs of oil in a pan and add chicken. Cook until golden brown, turning sides. Do not over crowed the pan, cook in a couple of batches to make sure that chicken pieces touch the pan to give that caramelised golden colour. Transfer to a plate.
On low heat, add butter to the same pan. When butter is heated, add cloves, cardamom, cinnamon stick, turmeric, chili powder and chicken. Mix well. Add garam masala and meethi leaves (Crush meethi leaves between your palms)
While the chicken is cooking, in to a blender, add green chili, chopped tomato and chopped coriander and make a runny paste. Add this paste in to chicken, and wash the blender with a ¼ cup of water and add. Mix well and let the curry simmer in medium to low heat for about 7-10 minutes. Add thicken cream and enough salt. Cook for another 2 minutes. Serve hot with rice or roti.