PREPARATION

1. In a mixing bowl, add 1 kilogram boneless chicken, 125 milliliters coconut milk, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon salt and mix it well.

2. Marinate for 3 - 4 hours.

3. Transfer this on to a baking tray and spread it evenly.

4. Preheat the oven to 350°F/180°C. Bake for 45 minutes.

5. Heat 20 milliliters oil in a skillet, add 1 teaspoon garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.

6. Then, add 100 grams onions and fry till translucent.

7. Now, add 220 grams tomato and saute until it turns soft and pulpy.

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

9. Add 1 teaspoon turmeric and stir well.

10. Then, add 1 teaspoon cayenne pepper, 1 teaspoon garam masala, 1 teaspoon curry powder and mix it well.

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

12. Transfer this into a blender and blend it into a smooth puree.

13. Transfer the puree into a heavy skillet and give it a nice stir.

14. Then, add 200 milliliters coconut milk and mix it well.

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

16. Add 1 teaspoon salt and mix it well.

17. Add 150 milliliters water and mix it again.

18. Now, add the cooked chicken in it and mix it well.

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

20. Add 1 1/2 tablespoons coriander and mix it well.

21. Garnish with coriander.

22. Serve hot with rice or naan.