Ingredients

• 1 Kilogram Chicken (cut into medium sized pieces)
• 2 tsp Salt
• 2 medium sized Onion (sliced)
• 1 tbsp Ginger garlic paste
• 5 medium sized Tomatoes (cut into rings)
• 1 1/2 tsp Red chili flakes
• 1 1/2 tsp Corainder powder
• 1 1/2 tsp Cumin seeds
• 1 1/2 tsp Black pepper powder
• 1/2 cup Coriander leaves (chopped)
• 2 Green chilies (chopped)
• 1 inch Ginger Piece (cut into juliennes)
• 3/4 cup yoghurt (thick curds)
• 1 tbsp Butter
• 3 tbsp Kasoori meethi (dry fenugreek leaves)
• 1/4 cup Oil

Instructions

• 1 Apply Salt to chicken.
  
• 2 In a vessel, add 2 tbsp Oil and fry the chicken to lock in the juices.
  
• 3 Fry chicken for about 5 minutes. Remove and keep chicken aside.
  
• 4 In the same vessel, on HIGH flame, add the remaining oil. Fry the onions till nice and brown.
  
• 5 Add the ginger garlic paste. Fry for 1 minute. Add the tomatoes and add 2 tbsp water, make the flame on medium flame, cover vessel with lid and cook till the tomatoes turn mushy and a thick paste is formed.
  
• 6 Add the red chili flakes, cumin seeds, coriander powder and pepper powder. Fry for 1 minute.
  
• 7 Add the chicken along with all the juices of chicken. Fry for 2 minutes.
  
• 8 Add the curds, mix well. Cover vessel with lid.
  
• 9 Cook till chicken is done and gravy is semi dry. Adjust the salt.
  
• 10 Crush kasoori meethi in between your palms (to release the aroma of the meethi) along with ginger, green chilies and coriander leaves. On a HIGH flame, mix well for 1 minute.
  
• 11 Add the butter, let it melt.
  
• 12 Mix well. Serve with rotis or naans.(See recipe notes below)
  

Recipe Notes

Click here for Laccha Paratha Recipe.