Ingredients

1. Diced Tomatoes in small pieces – 7 medium size

2. Chicken (boned and boneless pieces mixed) – 1⁄2 kg

3. Oil – 1 cup

4. Garlic paste – 1 tablespoon

5. Chilli powder – 1 teaspoon

6. Coriander seeds whole – 3 tablespoon

7. Kasuri Methi (Dried Fenugreek leaves) – 3 tablespoon

8. Salt to taste.

For Garnishing

9. Sliced Green chillies – 4 pieces.

10. Julienned Ginger – 1 piece.

11. Coriander leaves – 1 cup

12. A Lemon cut in four pieces

Cooking Instructions

1. Take a deep pot and warm up 1⁄2 cup of oil on medium heat.

2. In a separate bowl, take 1/4 cup of water and mix garlic and chilli powder in it.

3. Once mixed, put the mixture in the oil.

4. Garlic in the mixture will start to crackle. Be careful here.

5. Let it cook for 2 – 3 minutes.

6. Put the chicken in the pot and increase the heat to high.

7. Fry the chicken for 3 minutes each side.

8. After 6 minutes, reduce the heat to medium.

9. Put the tomatoes in and mix well. Add salt to taste.

10. Cover the lid and let it cook on medium heat for 15-20 minutes.

(Technique: make sure that the sauce/chicken doesn’t stick to the bottom of the pan. Avoid opening the lid of the pot, but do it if you need to mix the sauce and chicken)

11. In a separate frying pan, take the remaining half of the oil and warm it on medium heat.

12. Put the coriander seeds in it and allow them to turn light brown.

13. Once light brown, put the Kasuri Methi in it and mix it well.

14. Take it off the heat within 30 seconds and set it aside. Crush the coriander seeds until they are opened. (this can be done using Mortar and Pestle)

15. Check if the chicken is cooked evenly. The tomatoes in the sauce should have turned into the sauce slowly. Mix them well and squish any remaining stubborn tomatoes.

16. Once all tomatoes are squished and the sauce is consistent, put the coriander seed and methi mixture in it.

17. Mix the sauce well.

18. Chicken should be juicy and covered in the tomato sauce.

19. Serve with Naan/Roti. Garnish your plate with some fresh ginger, lemon and coriander leaves.