• 1 kg chicken cut into medium pieces
  • 3 onions cut into square pieces
  • 1 oinion finely chopped
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 Tbsp red chilli powder
  • 4 Tbsp desi ghee
  • 2 1/2 tsp ginger-garlic paste
  • 2 bay leaves
  • 2 tomatoes pureed
  • 1 small cup yoghurt
  • 1 Tbsp turmeric powder
  • 1 Tbsp coriander powder
  • 1 tbsp cumin powder
  • Salt to taste
  • 4 tsp Garam Masala (green cardamom, mace, clove, cinnamon & black cardamom)

Marinate the chicken with garlic paste, ginger paste salt and 1/2 of the red chilli powder and refrigerate for minimum 2 hrs.

Heat desi ghee in a pan. Add bay leaves & ginger-garlic paste.

When it turns brown, add chopped onions and cook till it turns golden brown. Now add tomato puree and salt.

Mix the yoghurt with the remaining red chilli and turmeric powder and add it to the pan.

Cook for 5 more minutes stirring occassionaly.

Now add coriander powder, cumin powder, the marinated chicken, the onion cut into square pieces, water and garam masala.

Cook till the chicken becomes soft. Add little water if it stick to the bottom but don’t use too much water.

Garnish with coriander leaves, mint leaves, green chillies and kasoori methi.

Serve hot with roti/naan/kulcha