This grilled chicken is served in a silky, creamy curry infused with butter, whole spices and tomatoes.

What you need: serves 6 as side dish with rice or flat bread

1/2 cup butter, at room temperature

1 Tbsp vegetable oil

4 cups fresh or canned tomatoes, finely chopped

2 cups onion, finely chopped

1 tsp garlic paste

1/2 tsp ginger paste

1 tsp coriander powder

1 tsp red chili powder

Whole spices – 2 green cardamoms, 1 inch of cinnamon stick, 4 cloves, 1 bay leaf, 1 tsp fennel seeds.

1 cup fresh cream

1 tsp kasuri methi/dried and crushed fenugreek leaves

1/4 tsp turmeric powder

For the marinade:

2 lb Boneless chicken breasts, at room temperature

2 Tbsp vegetable oil

2 Tbsp thick yogurt

1 tsp lime juice

1/2 tsp turmeric

1/2 tsp ginger paste

1 tsp garlic paste

Salt to taste

In a large bowl, add the marinating ingredients and whole chicken breasts; mix well.

Chill the chicken for about an hour. Place the chicken breasts on a baking sheet lined with foil and sprayed with cooking spray. Preheat the oven. Set the oven on broil – high setting. Place the baking sheet and cook the chicken for 20 minutes, flipping them over halfway.

While the chicken cooks, get a pan or wok on medium high. Add a Tbsp of vegetable oil. Throw in the whole spices. Saute for about 10 to 15 seconds. Add the ginger and garlic paste; add onions, and cook them until they turn light brown. Sprinkle a few pinches of salt on it. Add the tomatoes and cook for about 5 to 7 minutes until the onions and tomatoes are soft and pulpy. Turn off the heat and let the mixture cool to lukewarm.

Add the mixture to a blender and puree. Run the puree through a strainer to filter out any coarse spices and tomato skin. Set aside. Once the chicken has cooked, remove from the oven and cut the breasts into 2 inch pieces.

Rinse the wok you used to prep the gravy. Turn it on medium high. Add butter and let it melt. Add in the chili, coriander and turmeric powders. Cook for another minute. Add the smooth tomato mixture and let it cook on medium heat until the mixture bubbles. Add in the cooked chicken chunks and cook for a few minutes.

Add the roasted and crushed kasuri methi to the curry and stir until combined. Finally add cream and mix well.

Cook for a few minutes on low heat. Turn off the heat. Serve hot with naan, flat bread, coconut pilaf or just plain cooked rice, and a side of yogurt and cucumber salad to balance the spice. Enjoy!