1 cinnamon stick, broken into two
3 cardamom pods, muddled
1 tablespoon butter
2 cups chopped boneless skinless chicken breasts (1 inch cubes)
1 cup tomato puree
1 tablespoon Greek yogurt
1 tablespoon ginger garlic paste
Salt to taste
1 teaspoon sugar
1 tablespoon fenugreek leaves MOST IMPORTANT INGREDIENT
Heat butter in a 3 qt saute pan over medium heat.
When butter has melted, add whole spices and saute for a minute.
Add ginger garlic paste and saute for a minute.
Add tomato puree and cook covered for 6-7 minutes.
Add chicken, salt, sugar, fenugreek leaves and yogurt, mix well.
Cook covered for 10 minutes, stirring every minute. You may want to lower the heat a little bit and cook. Serve hot!