Ingredients:

1. 450 grams Boneless and skinless chicken
2. ½ cup Onion finely chopped
3. 250ml Hung yoghurt whisked
4. 2 tablespoon Garlic paste
5. 1 tablespoon Ginger paste
6. ½ teaspoon Roasted cumin powder
7. ½ teaspoon Yellow mustard seeds
8. 2 teaspoon Degi mirch
9. ½ teaspoon Red chili powder
10. 1 teaspoon Lemon juice
11. 1 teaspoon Turmeric powder
12. 1 teaspoon Garam masala powder
13. ½ teaspoon Black Pepper powder
14. 2-4 Green chilies slit
15. Tomato puree 1 tablespoon
16. Coriander leaves 1 teaspoon
17. Curry leaves 10-12
18. Oil 2 tablespoon
19. Water
20. Salt to taste

Recipe:

In a bowl, mix garlic paste, ginger paste, whisked curd, roasted cumin powder, degi mirch powder, red chili powder, lemon juice and 1 teaspoon of salt.

Add chicken pieces in yoghurt mixture and mix it very well. For marinating the chicken keep it in the refrigerator for not less than 4hrs.

Heat oil in a glass covered pan and add mustard seeds and curry leaves into it. Sauté for one minute. Add onion and sauté till onion become golden brown.

Add rest of the ginger and garlic paste, green chilies and sauté again for 2-3 minutes.

Add marinated chicken and sauté 4-5 minutes. Add turmeric powder and sauté again. Add black pepper powder, tomato puree, salt to taste and sauté for again 2-3 minutes.

Add little water and cover with lead for 10-15 minutes. Don’t leave the pan. Turn it each after 5 minutes. In the end, add coriander leaves and cover for 2-3 minutes.

Now, remove the cover and sauté it till chicken become dry. You may serve it hot with naan or paratha.