PREPARATION

1. In a mixing bowl, add 800 grams chicken, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 100 grams hung curd, 1 teaspoon lemon juice, 1 teaspoon vinegar, 1 teaspoon cumin powder, 1 teaspoon red chili, 1 teaspoon salt, 15 grams onions and mix all the ingredients well.

2. Marinate the chicken for 2 hours.

3. Heat 30 grams butter in a skillet, add the marinated chicken in it and mix it well.

4. Cover it with lid and cook for about 20 - 25 minutes on medium heat.

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

6. Remove it from heat and keep aside.

7. Heat 40 grams butter in a another skillet, add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and stir well.

8. Add 1 teaspoon ginger paste and mix it well.

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

10. Then, add 50 milliliters water and stir well.

11. Bring it to a boil.

12. Add 1 teaspoon salt, 1 teaspoon green chili and stir again.

13. Now, add 250 grams tomato and saute until it turns soft and pulpy.

14. Cook for 5 - 7 minutes on medium heat.

15. Add 1 teaspoon powdered sugar and mix it well.

16. Remove it from heat and allow it to cool.

17. Transfer this mixture into a blender and blend it into a smooth puree.

18. Transfer this mixture into a another skillet, add the cooked chicken in it and mix it well.

19. Add 100 grams fresh cream and mix it well.

20. Cook for 5 - 7 minutes on medium heat.

21. Garnish with coriander.

22. Serve hot with naan or rice.