RASHIDA CHICKEN

500 gms of cleaned chicken pieces. Shallow fry them in 1 tbsp of butter for 2-3 minutes

Masala mixture:
3 tomato puree
1 1/2 tsp salt, garlic, chilli powder each
1/4 tsp haldi powder
1 tsp each dhania powder, ginger paste
4 green chillies

Masala mixture 2:
1 cup curds, 2 tbsp kasuri methi, 2 tbsp almond powder, 1/2 tp kesar, 1 tsp garam masala, 1/2 tsp tandoori color

Tempering: 4 tbsp oil, 4 dry red chillies, 1 tp kalonji and jeera seeds, 1 onin crushed.

Method:
Heat oil. Fry chillies, kalonji and jeera (i.e .tempering part). Add crushed onion. Add masala 1 . Fry till oil separates. Add chicken fry fr two minutes. Add masala 2. Let oil separate. Add little water if needed. Cook till chicken is tender.