PREPARATION

1. In a mixing bowl, add 500 grams chicken, 200 grams yogurt, 1 teaspoon garlic, 1 teaspoon ginger, 15 milliliters oil, 1/4 teaspoon turmeric, 1 teaspoon salt, 1/4 teaspoon nutmeg, 1 teaspoon garam masala, 1 teaspoon paprika and mix it well.

2. Marinate for 1 hour.

3. Heat 40 milliliters oil in a pressure cooker, 1 cinnamon stick, 6 pods cloves, 4 pods green cardamom, 2 pods black cardamom, 1 teaspoon cumin and stir well.

4. Then, add the marinated chicken in it and mix it well.

5. Add 150 milliliters water and mix it again.

6. Cover it with lid and cook till you hear 2 - 3 whistles.

7. Open the lid and remove it from heat.

8. Heat 30 milliliters butter in a skillet, add 1 teaspoon garlic, 1 teaspoon ginger, 1 tablespoon green chili and stir well.

9. Then, add 180 grams onions and fry till translucent.

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

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

12. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon chicken masala and mix it well.

13. Then, add 500 grams chicken keema and mix it well.

14. Cover it with lid and cook for about 15 minutes on medium heat.

15. Open the lid and add the cooked chicken in it and mix it well.

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

17. Garnish with coriander.

18. Serve hot with roti or naan.