Ingredients:

1/2 kg boneless chicken, cut into cubes

1 tbsp +1 tbsp kashmiri chilli powder

1 tsp + 1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp + 1 tsp garam masala

1/2 tsp pepper powder

1 tbsp + 1 tbsp ginger-garlic paste

1 tbsp lemon juice

2 tbsp + 1 tbsp yogurt

1 1/4 tsp kasuri methi

1 tsp cumin seeds

2 onions, finely chopped

2 green chillies, chopped

2 tomatoes (1 cup tomato puree)

salt to taste

2 tbsp coriander leaves, chopped

oil, as required

Preparation:

1. In a bowl, add cleaned chicken pieces and marinate it with 1 tbsp kashmiri chilli powder, 1 tsp coriander powder, turmeric powder, 1 tsp garam masala, pepper powder, 1 tbsp ginger-garlic paste, salt, lemon juice, 2 tbsp yogurt, kasuri methi and 3 tbsp oil and keep it covered for minimum 30 minutes.
2. Grind tomatoes to a puree using a blender and keep it aside.
3. Transfer the marinated chicken pieces to a thick bottomed pan and fry on both sides at low-medium flame. Keep it aside.
4. In the same pan, add 3 tbsp oil / butter and add cumin seeds and chopped onions and saute till soft.
5. Add 1 tbsp ginger-garlic paste and chopped green chillies and saute until the raw smell goes.
6. Add 1 tbsp kashmiri chilli powder, 1 tsp coriander powder, 1 tsp garam masala and salt and saute.
7. When the oil separates, add tomato puree and mix well for 3-4 minutes.
8. Add 1/2 cup of water and 1 tbsp yogurt and mix well.
9. When it boils well, add fried chicken pieces and cook for another 5 minutes.
10. Garnish with chopped coriander leaves and 1/4 tsp kasuri methi. Remove from the flame and serve hot…