PREPARATION

1. In a mixing bowl, add 650 grams boneless chicken, 1/2 teaspoon salt, 15 milliliters lemon juice, 2 teaspoons ginger garlic paste and mix it well.
2. Marinate for 15 minutes.
3. Heat 2 tablespoons oil in a skillet, add the marinated chicken and mix it well.
4. Cook for 8 - 10 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 30 milliliters oil in a heavy skillet, add 1 tablespoon ginger, 1 tablespoon garlic and stir well.
7. Then, add 1 teaspoon green chili, 115 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 100 grams tomato and mix it well.
9. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
10. Remove it from heat and allow it to cool.
11. Transfer this into a blender and blend it into a paste.
12. Heat 30 milliliters oil in a another heavy skillet, add 1/4 teaspoon cloves, 1 dry red chili, 1 teaspoon cumin, 10 -1 2 curry leaves and stir well.
13. Then, add the blended paste and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Add 1/4 teaspoon turmeric and stir well.
16. Now, add 95 grams tomato puree and mix it well.
17. Cook for another 5 - 7 minutes on medium heat.
18. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper and mix it well.
19. Add 250 milliliters chicken stock and mix it well.
20. Bring it to a boil.
21. Then, add the cooked chicken in it and mix it well.
22. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
23. Open the lid and give it a nice stir.
24. Now, add 45 grams coconut cream and mix it well.
25. Add 15 milliliters lemon juice and mix it well.
26. Cook for 3 - 5 minutes on medium heat.
27. Remove it from heat.
28. Garnish with coriander.
29. Serve hot.