Take a large bowl and mix yoghurt, onion paste, green chillies, ginger garlic paste, sugar, salt, green cardamom, black cardamom and mace powder.
Add pieces of raw chicken in the bowl and mix well. Let the chicken marinate overnight.
Once chicken is marinated, roast in a tandoor or oven till it is 3/4th done.
Heat a little butter in a pan over moderate flame. Add bay leaves, cloves, cinnamon, red chillies and crushed coriander seeds and sautè for half a minute.
Add some onion, red chilli powder, coriander powder, kasoori methi and Welga’s tomato puree. Sautè for 5 minutes.
Transfer to blender. Blend into a puree.
Heat the remaining butter in a pan, add the pureed mixture and bring to a boil.
Add marinated chicken pieces, salt, fresh cream and mix well.
Add water till you get your preferred consistency.
Add sliced green chillies, crushed fenugreek leaves and let it simmer for a few minutes.
Transfer the dish to a serving bowl and garnish with coriander leaves and cream. Serve with naan or rice.
