Ingredients:

• Marinate for 1 hour:
• Chicken – 500 g boneless pieces
• Ginger-garlic paste – 2 tsp
• Turmeric powder – 1/4 tsp
• Chilly powder – 1/2 tsp
• Coriander powder – 1 tsp
• Garam Masala – 1 tsp
• Cumin powder – 1/2 tsp
• Salt
• Curd – 1/2 cup, beaten well
• For the gravy:
• 1 – onion, chopped
• Tomato puree – 2 tsp
• Turmeric powder – 1/4 tsp
• Coriander powder – 2 tsp
• Chilli powder – 1.5 tsp
• Ginger-garlic paste – 1 tsp
• Salt to taste
• Oil – 3 tbsp
• Garam Masala powder – 1/2 tsp
• Coriander leaves, finely chopped for garnish
• Cream – 1 tsp, optional for garnish

Method:

1. Heat oil in a vessel, fry onions and add ginger and garlic paste.
2. Fry well till the oil separates.
3. Then add all the powdered masala and the tomato puree, salt to taste add a little water and let the gravy thicken.
4. Then add the chicken pieces and cook for a while. Finally when the gravy is thick, remove from fire. Serve in a dish and garnish with coriander leaves and cream (optional).
5. This can be accompanied with rotis or parathas.

Recipe courtesy of Shaheen Ahmed