Take chicken in a
bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
For the gravy heat
1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
Transfer the mixture
into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
Heat remaining olive
oil in another non-stick pan, add the marinated chicken and cook till done.
Add the chicken to the
gravy and mix. Add dried fenugreek leaves and mix.
Heat coal on direct
flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
Remove the cover,
add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.