Peanut Butter Chicken

PREPARATION

1. In a mixing bowl, add 1.2 kilograms boneless chicken, 1 tablespoon garlic, 1 tablespoon ginger, 1 1/2 tablespoons lemon juice and mix it well.
2. Marinate for 30 minutes.
3. Take a pan, add 50 grams peanuts and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 30 milliliters oil in a skillet, add the marinated chicken in it and mix it well.
6. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Heat 30 milliliters oil in a heavy skillet, add 1 tablespoon garlic paste, 1 tablespoon ginger paste and stir well.
9. Then, add 380 grams tomato and saute until it turns soft and pulpy.
10. Cook for 3 - 5 minutes on medium heat.
11. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon red chili, 1 teaspoon garam masala and mix it well.
12. Now, add 50 grams peanut butter and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 400 milliliters coconut milk and mix it well.
15. Bring it to a boil.
16. Boil for about 8 - 10 minutes on medium heat.
17. Now, add cooked chicken, 2 tablespoons coriander, 30 grams roasted peanuts and mix it well.
18. Cook for another 5 - 7 minutes on medium heat.
19. Remove it from heat.
20. Garnish with peanuts.
21. Serve hot.