Ingredients:

• 800gms – chicken, boneless
• 10gms – ginger-garlic paste
• 15gms – Degi mirch
• 15gms – coriander powder
• 4gms – freshly crush pepper
• 600ml – Tomato puree
• 125gms – brown Onion paste
• 25gms – brown Garlic paste
• 100gms – Cashewnut paste
• Salt to taste
• 15ml – oil
• 10gms – whole Garam Masala

Method:

1. Take oil in pan; add whole garam masala saute it till garam masala leaves aroma.
2. Add ginger and garlic paste; cook for a few minutes.
3. Add degi mirch powder, coriander powder, black pepper powder.
4. Saute it till it leaves oil.
5. Add chicken pieces and saute in masala till the chicken is half cooked.
6. Add tomato puree, brown onion paste and cashewnut paste
7. Cook it till the gravy is thick.
8. Serve hot with lahori naan.

Recipe courtesy of Chef Easo Johnson