• 8 oz boneless grilled chicken, cut into small pieces
• 1 tbsp oil
• 1 tbsp or to taste red chili powder
• 1 tbsp garam masala
• 3 tbsp tomato paste
• 1 tsp fenugreek (kasuri methi)
• 2 tbsp cream
• salt to taste
• ½-1 tsp sugar (optional)

Marinade

• 4 oz yogurt
• 1 tbsp garam masala (available at Indian shops)
• 1 tbsp ginger-garlic paste (even amounts of ginger & garlic, pureed in food processor)
• ½ tsp turmeric powder

1. Marinate the chicken with ginger-garlic paste, red chili, garam masala, yogurt for at least 1 hour in refrigerator.  Grill it until it becomes brown in color. You can store it or use it immediately
2. Cut it in small pieces
3. Take a pan and add oil and stir it for a minute or so
4. Add tomato paste and put little red chili and garam masala powder together and cook it for at least for 5-7 minutes
5. Add the grilled chicken and cream and cook it for 3 to 4 minutes
6. Add salt and fenugreek and serve (you can cover it for 5 to 10 minutes and let it simmer)
7. Serve hot!