"Anyone up for Curry night? I am going to share my favourite mughlai Curry of all time. Named after 13th century Mongolian warrior, Ghanghis Khan. It's a subtle gravy made with a handful of Indian spices & prepared in milk and cream which cut the spicy flavour. Ingredients Chicken - 1/2kg Milk - 100ml Yougurt - 1/4cup Tomatoes puree - 2 large Double cream - 1/4 Onion slices - 1large Onion finely chopped - 1/2small Cashew nuts - 12 Ginger&garlic paste - 2tbsp Lime juice - 1/2lime Chaat Masala - 1tsp Garam masala - 1/2tsp Corriander powder - 1tbsp Dry fenugreek leaves - 1tsp Red Chilli powder - 1tsp Oil/Ghee - 4tbsp Oil - 1tsp Salt to taste Fresh coriander Method : Marinate chicken with red chilli powder, lime juice, yougurt, oil & ginger and garlic paste 1tsp each , mix it well and refrigerate for 2 hours. Now heat thick bottom pot, add your marinated chicken & cook on high flame till all water dries. Take it out in a plate & keep aside. Heat thick bottom pot on medium high heat add oil & sliced onion and fry them till they are golden brown and keep aside. Now add cashew nut & fry till they are light golden. Take it out and let it cool to cool slightly. Grind onion & cashew nuts together & make a smooth paste & keep aside. In a same pot with remaining on medium heat, oil add ginger and garlic paste, saute it for 1 minutes or till raw smell goes away. Now add finely chopped onion, cook till it's translucent. On low flame now add red chilli powder, corriander powder. Mix it well and cook for few seconds, now add tomato puree, milk & cook for 5 minutes on medium low flame. Now add grinded onion & cashew paste, chaat masala & mix it well. Cook for another 4-5 minutes till oil seperates from side of the pan. Now add roasted chicken, garam masala & dried fenugreek leaves and 1/3cup water. Cover the pot with a lid & cook on low flame for 4-5 minutes. Now add cream, mix it well & cook for 1-2 minutes. Serve hot with naan or basmati rice & enjoy."