Ingredients:

Chicken                

(Cut into small pieces)     1 kg

Garlic Paste                     2 tbsp

Ginger Paste                    1 tbsp

Salt                                as per taste

Onions (finely sliced)                 2 medium

Tomatoes (cubed)           5-6 medium

Yogurt (whipped)             ½ cup

Red Chilli Powder             1 tbsp

Turmeric Powder             1 tsp

Cumin Seeds                             1 tbsp

Bay Leaves                     ½

Dalda Cooking Oil            ½ cup

Garnish:

Dry Fenugreek Methi                 1 tsp

Big Green Chillies             4-5

Fresh Coriander (Chopped)       ½ bunch

Ginger (Julienne)             2 tsp

Garam Masala Powder     1 tsp

Black Pepper Powder                 ½ tsp

Method:

In a wok, heat Dalda Cooking Oil on medium heat for 4-5 minutes and add bay leaves. Add onions after a minutes and sauté until soft.

Add ginger and garlic paste, cumin and turmeric, stir for 2-3 minutes and add tomatoes.

Mix well, add salt and red chilli and stir until tomatoes are fully tender.

Add chicken pieces and yogurt. Mix well, cover and cook on medium heat until oil separates.

Garnish and simmer on low heat for 5-7 minutes remover from stove.

Presentation:

Serve hot with parathas or naan.

Tip:

If using mutton instead of chicken, cook on low heat to tenderize well.