Ingredients:
- 1 1/2 tsp chilli powder
- 1/4 tsp turmeric (haldi)
- 1/2 cup oil (tel)
- 1 tblsp lemon juice
- 1 tblsp garlic (lasan)
- paste 3 tblsp fresh coriander leaves.
- chopped 3 medium tomatoes, chopped
- 3 tblsp yogurt, whisked
- 3 tblsp ginger, cut into thin strips
- 1 tsp chat masala
- 1 small onion, thinly sliced
- 1 tsp garam masala
- 1 kg boneless chicken breast, cut into small cubes
- 1 tsp coriander powder (dhania powder)
- 1 1/2 tsp salt (namak)
- 1 tblsp ginger (adrak) paste
- 2-4 green chillies, thinly sliced.
Method:
- Heat up oil in a heavy based pot over medium heat.
- Mix in the onions and stir fry until soft or for about 2 minutes.
- Mix in ginger and garlic, stir fry about 2 minutes.
- Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan).
- Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes.
- Mix in chili powder, turmeric, salt and coriander powder.
- Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
- Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes.
- mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan.
- keep frying until the oil begins to separate.
- Add lemon juice, ginger, chat masala garam masala, coriander leave and green chilies. Stir once, cover and stir fry for 3 minutes over low heat.
- Serve hot.
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