Chicken – 1 kg
Onion – 4-5nos
Tomato – 3nos(make it puree)
Green Chilly – 10nos
Ginger – 1 piece
Garlic – 1 bulb
Coriander powder – 1 tsp
Kashmiri Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Salt – As required
Oil – 1 desert spoon
Coriander leaves for garnishing.
1.Heat oil in a kadai .
2.Add chopped onion, green chilly and sauté until golden brown .
3.Add ginger, garlic paste and sauté for 2 minutes.
4.Add coriander powder, kashmiri chilly powder, turmeric powder, garam masala, salt and sauté well.
5.Add tomato puree and sauté until gravy becomes thick.
6.Add chicken pieces and little water and mix well.
7.Cook for 15-20 minutes on low flame.
8.Garnish with Coriander leaves.