Marinate the chicken pieces with the items listed in 'For Marination' and refrigerate it for 30 minutes.
Heat oil in a pan, add in the chicken pieces, fry until the chicken pieces are half cooked. Set aside.
Heat butter in a heavy bottomed pan, add in the the chopped onion and fry till golden brown on low-medium heat.
Remove from heat and let it cool completely. Then grind this mixture into a fine paste by adding little water.
Add this masala paste into the same pan, add in the pureed tomato and tomato sauce. Mix well and cook until the mixture produce bubbles uniformly for about 3-4 minutes .
Add in the half fried chicken pieces, kasuri methi, milk and salt. Mix well and cook until the chicken is done and the gravy is thick over low heat. Stir occasionally. If required, add little water into the curry.
How to make Tomato Puree?
Marinate the chicken pieces with the items listed in ‘For Marination’ and refrigerate it for 30 minutes.