PREPARATION

1. Take a pan, add 1 tablespoon coriander seeds, 3 dry red chili and dry roast for 2 - 3 minutes or until it turns golden brown in color.

2. Remove it from heat and place it on a chopping board.

3. Crush the it with the help of a rolling pin. Keep aside.

4. Heat 60 grams ghee in a heavy skillet, add 1/2 teaspoon fenugreek seeds, roasted dry red chili and stir well.

5. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.

6. Add 1 tablespoon garlic, 1 tablespoon ginger and saute for 1 - 2 minutes.

7. Add roasted coriander seeds, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

8. Now, add 600 grams chicken and mix it well.

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

10. Add 250 grams tomato, 1/2 teaspoon salt, 1/2 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.

11. Cover it with lid and cook for about 5 minutes on medium heat.

12. Open the lid, add 100 grams tomato puree, 1 tablespoon coriander and mix it well.

13. Then, add 240 grams bell pepper and mix it again.

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

15. Add 1 teaspoon green chili and mix it well.

16. Now, add 150 grams fresh cream and mix it well.

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

18. Garnish with coriander.

19. Serve hot wit roti, naan or lachha paratha.