Marinate chicken with salt and lemon juice for an hour.Meanwhile grind to a fine paste poppy seeds (khus khus),ginger garlic paste alongwith curd.Heat oil and fry 1 small chopped onion and set aside.To the remaining oil, add butter or ghee and sprinkle ajwain.Then add the ground masala, curd,salt and sugar to taste, chilli and haldi powder,kitchen king masala,tomato puree and add the chicken pieces.Sprinkle kasoori methi and toss till oil leaves sides.
A pinch of food colour lends a beautiful colour to this authentic cuisine.
Pour 1 cup water approximately,cover and cook on low flame till done.Sprinkle fried onion, garam masala powder.Garnish with chopped green chillies, coriander leaves and fresh cream.
Serve with Basanti pulao, jeera rice,naan or tandoori roti.
Note: Kitchen king masala can be replaced with the addition of coriander and cumin powder.
