PREPARATION

1. In a mixing bowl, add 700 grams U.S. chicken, 2 tablespoons lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon coriander powder, 1 1/2 teaspoons green chili, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1/2 teaspoon chaat masala, 1 teaspoon salt, 330 milliliters beer and mix it well.
2. Marinate for 1 hour.
3. Heat 30 grams butter, 30 milliliters oil in a heavy skillet, add 1 bay leaf, 1/4 teaspoon black peppercorns and stir for 1 - 2 minutes.
4. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
5. Add 1 teaspoon salt and mix it well.
6. Now, add 160 grams tomato puree and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add the marinated chicken pieces in it and mix it well.
9. Cover it with lid and cook for about 10 minutes on medium heat.
10. Open the lid and add the prepared mixture in it.
11. Give it a nice stir and bring it to a boil.
12. Again cover it with lid and cook for about 10 minutes on medium heat.
13. Open the lid, add 2 tablespoons coriander and mix it well.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Garnish with coriander.
17. Serve hot.