750 grams Chicken Breast or Thighs
3 Tablespoons Yoghurt
1 tsp turmeric powder
½ tsp Pepper Powder
2 Tablespoons Tandoori Powder or 1 Tsp Chilli Powder
Salt to taste (1 tsp)
2 Tablespoons olive oil
1 tsp Kashmiri Chilli Powder (for Mild, increase if you want spicy)
1 tsp cumin seed powder
1 tsp Coriander seed powder
½ tsp Turmeric Powder
1 tsp Salt
2 Onions Chopped fine
8 cloves Garlic chopped
1.5 inches Ginger Chopped
4 green chillies chopped
400 gms Chopped tomatoes (pureed) or tomato paste
1 tsp Garam Masala Powder
¾ cup chopped coriander leaves
Cut the chicken into small pieces and marinate in the marinade ingredients overnight or at least 30 minutes in refrigerator.
Heat half cup oil in a pan and add the marinated chicken pieces and fry till Golden Brown. Remove the pieces.
In the same oil fry onions till brown and then add the green masala. Fry well and add the tomato puree or tomato paste and fry till you get a darker colour.
Add all powders except the garam masala, add little water and fry till oil separates. Add the chicken pieces, salt and garam masala. Mix well so that the chicken pieces are well coated with the masala. Add half cup water, close with lid and cook on slow fire for 5 minutes. Check for salt add more water if required.
Garnish with chopped coriander leaves and remove from fire.