PREPARATION

1. Take 700 grams chicken breast and cut it into pieces.

2. Heat 1 tablespoon olive oil in a pan, add 700 grams chicken breast, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.

3. Cook until the chicken is no more pinkish from inside.

4. Remove it from heat and keep aside.

5. Heat 2 tablespoons olive oil in a heavy skillet, add 200 grams onions, 1 tablespoon garlic, 1 tablespoon ginger and fry till translucent or until it turns golden brown in color.

6. Add 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.

7. Then, add 200 milliliters tomato puree and mix it well.

8. Cook for 3 - 5 minutes on medium heat.

9. Add 2 tablespoons tomato sauce, 200 milliliters water and mix it well.

10. Bring it to a boil.

11. Add 60 milliliters fresh cream, 90 grams curd and mxi it well.

12. Cover it with lid and cook for about 5 minutes on medium heat.

13. Open the lid and give it a nice stir.

14. Now, add the cooked chicken and mix it well.

15. Again cover it with lid and cook for about 5 minutes on medium heat.

16. Open the lid and mix it well.

17. Garnish with coriander.

18. Serve hot with rice or naan.