Ingredients:

• 1 kg – Chicken
• 4 – American Corn
• 2 tsp – Coriander power
• 2 tsp – Chilli power
• 4 tsp – Olive oil
• 50 gms – Onion, chopped
• 50 gms – Tomato
• 50 gms – Tomato puree
• 8 to 10 – Shallots
• 4 – Mushrooms
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 2 tsp – Coriander leaves
• 2 tsp – Salt
• 1 cup – Water
• 1/2 cup – Curd.

Method:

1. Clean and de-bone (keep aside the bones) the chicken and then marinate it with chilli powder, coriander power, salt, oil and curd.
2. Heat oil in pan and sear the joints on both sides and keep aside.
3. For the sauce:
4. Heat oil in a pan, add the bones and stir continuously until brown.
5. Now add the onion, boiled American corn and saute for a 5-7 minutes.
6. Add water, tomatoes, tomato puree and simmer for 1 hour.
7. String the sauce and add the leftover marinate from the chicken.
8. Cook the chicken pieces in the sauce.
9. Heat 1/4 tsp olive oil in a pan and saute the mushrooms and shallots lightly.
10. Add it to the sauce along with tomatoes and serve hot.

Recipe courtesy of Nirja Pradhan