Ingredients:

• 1kg – Chicken (full thighs, breast)
• 1/2 kg – Onions
• 1 tsp – ginger/garlic paste
• 6 – green chillies, cut lengthwise
• Green coriander, finely chopped
• 1 stem – Curry leaves
• 3 – tomatoes, medium size, pureed
• 2 tbsp – oil
• 3/4 glass – water
• Masala:
• 1 tsp – Red Chilli powder (according to taste)
• 1 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1.5 tsp – tandoori masala
• 1/4 tsp – red food colour
• Salt to taste

Method:

1. Wash the chicken thoroughly. Heat oil, and add ginger, garlic, and onions; fry till golden brown.
2. When done, add all the masalas except food colour. Fry it for a few seconds.
3. Add tomato puree, coriander, and green chillies. Fry till all the masalas are mixed well.
4. Add chicken and fry with masala for about 5 to 6 minutes.
5. Add red food colour, curry leaves, and water and let the chicken cook till tender. See that the water is completely dried.
6. Garnish it with green coriander leaves. Serve hot with either plain naan or boiled rice.

Recipe courtesy of Shalini