INGREDIENTS
1. Chicken - 1 Kg
2. Onions - 4
3. Tomato Paste - Paste Of 3 Tomatoes
4. Curd - 1/2 Cup
5. Green Chillies - 4
6. Garlic Cloves - 4
7. Turmeric Powder - 1/2 Teaspoon
8. Chilli Powder - 3 Teaspoons
9. Salt - 3 Teaspoons
10. Coriander Seeds Powder - 2 Teaspoons
11. Ginger Garlic Paste - 2 Teaspoons
12. Cumin Seeds Powder - 1 Teaspoon
13. Dried Fenugreek Leaves - 1 Tablespoon
14. Garam Masala - 1/4 Teaspoon
15. Clarified Butter(Ghee) - 3 Tablespoons
Wash 1 kg chicken and cut into piece of desired size. Heat 3 tablespoons clarified butter (ghee) in a pan. Fry chopped garlic cloves. Fry for a couple of minutes and add diced onions. Fry till onions turn brown. Add chopped green chillies and fry. Fry for a minute and add 2 teaspoons ginger garlic paste, 1/2 teaspoon turmeric powder and mix. Add tomato paste and mix. Fry till oil seeps out of the tomato paste. Add 3 teaspoons chilli powder, 2 teaspoons coriander seeds powder, 1 teaspoon cumin seeds powder, 3 teaspoons salt or salt to taste and mix. Mix and add chicken. Mix so that the masala sticks to the chicken. Close the lid and cook on high flame for 10 minutes. Cook till water seeping out of the chicken boils away. Add 2 cups water, close the lid and cook till gravy thickens. After gravy thickens, sprinkle garam masala powder. Add 1/2 cup curd, 1 tablespoon dried fenugreek leaves and mix. Cook on low flame for 3-4 minutes. Add cream if desired and cut off the stove.
