• 1 full – chicken, cut into small pieces, skinless
• 1 cup – Tomato puree
• 2 tbsp – Ginger and Garlic paste
• 1 tbsp – Red Chilli powder
• 1 cup – Tomato ketchup
• 4-5 – Green chillies
• coriander leaves, a few
• 1 big – red onion, sliced
• 20 leaves – Curry leaves
• salt to taste
- Cut, clean, and dry chicken; marinate in ginger-garlic paste, tomato puree, ketchup, chilli powder, and salt for 2 to 3 hours.
- Heat oil and add the sliced onion and curry leaves; fry for 5 minutes. Add the marinated chicken with the sauce, cover with a lid, and let it cook in its own sauce.
- When the chicken is done, add slit green chillies and chopped coriander leaves.
- Serve hot with rumali roti or naan.
Recipe courtesy of Kohli Himani