PREPARATION

1. In a mixing bowl, add 750 grams chicken, 1 tablespoon ginger garlic paste, 1/2 teaspoon turmeric, 1 teaspoon salt and mix it well.

2. Marinate for overnight.

3. In a bowl, add 250 grams yogurt, 1/2 teaspoon turmeric, 2 tablespoons paprika, 1/2 teaspoon salt and mix it well. Keep aside.

4. Heat 60 milliliters oil in a heavy skillet, add 180 grams onions and fry till translucent.

5. Add 2 tablespoons ginger garlic paste and saute for 2 - 3 minutes or until it turns golden brown in color.

6. Then, add 200 grams tomato puree and mix it well.

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

8. Now, add the prepared mixture and mix it well.

9. Add 1 teaspoon turmeric and mix it again.

10. Then, add 1 tablespoon red chili, 1 tablespoon coriander powder, 1 tablespoon cumin powder and mix it well.

11. Now, add the marinated chicken in it and mix it well.

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

13. Add 1 teaspoon salt, 100 milliliters water and mix it well.

14. Bring it to a boil.

15. Cover it with lid and cook for about 20 - 25 minutes.

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

17. Add 80 grams onions, 1 1/2 tablespoons green chili and mix it well.

18. Add 1/2 tablespoons garam masala and mix it again.

19. Cook for another 3 - 5 minutes on medium heat.

20. Garnish with coriander.

21. Serve hot with naan.