Ingredients:

• 800 g – Chicken (cut into 8 pieces)
• 2 tbsp – Butter
• 2 – Onions (chopped finely)
• 8-10 – Garlic flakes (crushed and chopped)
• Ginger – 1 inch piece (chopped finely)
• 2 – Green chillies (chopped finely)
• 2 tbsp – Maida
• 2 cups – Milk
• 1.5 cups – Chicken stock
• 1/2 tsp – pepper
• Salt to taste
• 1 – tomato, large (chopped finely)
• 2 tbsp – Tomato ketchup
• 1/4 cup – coriander

Method:

1. Pressure cook the chicken pieces with 2 cups of water and salt for 1 whistle. Remove from fire.
2. When the pressure drops, check to see if the chicken is tender and soft.
3. Remove the chicken pieces from the stock and keep aside.
4. Reserve the stock and mix with the milk.
5. Heat the butter in a heavy bottom pan.
6. Add onions, garlic, ginger, green chillies.
7. Cook till onions turn transparent. Then add maida. Cook for 1/2 minute.
8. Add the milk and stock mixture to the maida in the pan, stirring continuously for 2 mins, until the sauce thickens.
9. Now add chicken, tomatoes, pepper and salt.
10. Simmer for a minute.
11. Add tomato ketchup and chopped coriander. Serve hot.

Recipe courtesy of Ritu Desai