|Chicken breast fillets||500 Gram, cut into 4 pieces|
|Thick curd||100 Gram, lightly beaten|
|Ginger paste||1 Teaspoon|
|Garlic paste||1 Teaspoon|
|Red chilli powder||1 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Tomato puree||100 Gram|
|Lemon||1⁄2 , juiced|
|Fresh cream||65 Milliliter|
|Green cardamoms||4 , crushed|
Prick the chicken pieces all over with a fork knife.
Rub well the chicken pieces with salt, red chilli powder, garam masala powder and lemon juice and keep aside for 30 minutes.
Mix the marinated chicken pieces with lightly beaten curd.
Cover and marinate in the refrigerator for 3-4 hours.
Heat the butter in a 1.5 litre deep dish on 100% power for 40 seconds.
Add the green cardamoms, cinnamon and cloves and microwave on 100% power for 30 sec.
Add the tomato puree, salt, red chilli powder and garam masala powder.
Mix and microwave on 100% power for 3 minutes.
Add the marinated chicken pieces along with the marinade and microwave partially covered on 100% power for 5 min.
Stir 2-3 times during cooking.
Mix in the cream and microwave on 60% power for 2 minutes. Stir.
Allow standing covered with an aluminum foil for 15 min.before serving.