Ingredients:

• 1 kg – boneless thigh chicken, washed and cut in small pieces
• 2 tbsp – yogurt
• 1 tbsp – Tomato puree
• 2 tsp – priya non veg curry paste or Kashmir masala paste
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 1/2 tsp – chilli powder
• 1/2 tsp – Garam Masala powder
• 1/4 tsp – Turmeric powder
• Salt – to taste
• 1 cup – water
• 2 tbsp – Olive oil or any cooking oil
• 3 – green chillies, finely chopped
• 1 tbsp – green coriander, finely chopped
• 1/2 cup – whipping Cream

Method:

1. In a bowl mix yogurt, tomato puree, masala paste, garlic paste, ginger paste, chilli powder, garam masala powder, turmeric powder and salt.
2. Heat oil in a heavy based kadai or Dutch oven and add this mixture to it.
3. Fry for two minutes, then add cleaned chicken, saute it for 2-3 minutes.
4. Wait for few minutes till its colour changes, and then in slow heat, cover it for 20 minutes or till it’s done.
5. Now add water, green chillies, coriander and let it boil for another five minutes.
6. Lastly add whipping cream and boil for another two minutes.
7. Serve hot with roti or paratha.

Recipe courtesy of Mukta