1. Heat ½ cup oil in a pan. Once the oil is hot, add finely chopped onions. Fry until translucent or light pink, which will take around 2 to 3 minutes.

2. Add chopped green chilies and tomatoes. Sauté everything for 2 to 3 minutes. Remember, we only want to soften them slightly, not overcook or mash them.

3. Remove the fried onion, tomato, and chili mixture from the oil and set it aside to cool. Once cooled, blend it into a paste and keep it ready.

4. In the remaining oil, add whole spices like cumin seeds, cardamoms, star anise, and black peppercorns. Sauté for about 1 minute until fragrant.

5. Add the chicken pieces and sauté for 2 to 3 minutes. Then add ginger-garlic paste and sauté again until the raw smell disappears.

6. Sprinkle coriander powder, cumin powder, turmeric powder, black pepper powder, and salt. Sauté for 4 to 5 minutes on high flame. If needed, add a little water to prevent the spices from burning.

7. Whisk the yogurt and add it to the pan. Mix well. Then add the onion-tomato-chili paste you prepared earlier. Mix everything and cook on medium heat.

8. Add ½ to 1 cup water, cover the pan, and cook for 15 to 20 minutes. Stir occasionally to prevent sticking.

9. When the chicken becomes tender and the oil separates from the gravy, add garam masala and kasuri methi. Mix well.

10. Pour in the fresh cream and stir to combine. Let it cook on low heat for 2 minutes. If the gravy feels too thick, you can add another ½ cup hot water to adjust its consistency.

11. In a small pan, heat 1 tablespoon of oil and butter together. Add 4 to 5 whole dried red chilies and fry briefly. Immediately pour this tempering over the chicken and cover the pan to infuse the flavors.

12. Cook on low heat for another 2 minutes.

13. Transfer the flavorful and aromatic Chicken Mumtaz to a serving bowl and garnish with fresh coriander leaves.

Chicken Mumtaz tastes best with naan, paratha, or roti. However, it can also be enjoyed with vegetable pulao, jeera rice, or plain steamed rice.

Tips

Do not fry onions and tomatoes until they turn brown, as this can affect the color of the gravy.

Use yogurt that is neither too sour nor too sweet.

If fresh cream isn’t available, you can use the thick top layer of boiled milk.

Always use butter along with oil for the tempering, as butter alone may burn.

Enjoy this delicious, buttery and creamy Chicken Mumtaz and get ready to receive countless compliments from your guests

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