PREPARATION

1. In a blender, add 250 grams onions and blend it into a puree. Keep aside.
2. In a mixing bowl, add 850 grams chicken, 1/2 teaspoon salt, 1 tablespoon ginger garlic paste and mix it well.
3. Marinate for 30 minutes.
4. Heat 30 milliliters oil in a pan, add the marinated chicken in it and mix it well.
5. Cook for 8 - 10 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Heat 20 milliliters oil in a heavy skillet, add the blended onion puree and mix it well.
8. Cook until it turns golden brown in color.
9. Add 1 tablespoon ginger garlic paste and mix it well.
10. Then, add 250 grams tomato and mix it well.
11. Saute for 5 - 7 minutes on medium heat.
12. Add 1 tablespoon green chili and mix it well.
13. Add 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon coriander and mix it well.
14. Now, add the cooked chicken in it and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 100 grams curd and mix it well.
17. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
18. Open the lid, add 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
19. Again cover it with lid and cook for about 8 - 10 minutes on medium heat.
20. Open the lid and remove it from heat.
21. Garnish with ginger and green chili.
22. Serve hot.