Serves - 2
Cooking time - 15 - 20 minutes
Ingredients
Chicken - 200 grams (boneless)
For the marinade
Ginger paste - 3 tablespoons
Garlic paste - 2 tablespoon
Yoghurt - 1/2 cup
Onion - 1 (medium ) ( chopped)
Coriander powder - 1/2 tablespoon
Red chilly powder - 1/2 tablespoon
Lemon juice - 2 tablespoon
Vinegar - 2 tablespoon
Mango powder - 1/2 tablespoon
Salt - to taste
For the gravy
Tomatoes - 2 ( medium) ( chopped)
Ginger - 1 teaspoon ( minced)
Garlic - 1 teaspoon ( minced)
Green Chilly - 1 ( chopped)
Red chilli powder - 1/2 tablespoon
Coriander powder - 1/2 tablespoon
Cumin powder - 1/4 tablespoon
Butter / ghee - 2 tablespoon
Cream or milk - 2 tablespoon
Coriander leaves - 1/2 bunch
Salt - to taste
Method
1. Mix all the ingredients of the marinade and marinate the chicken in it for 2 hours.
2. Heat 1 1/2 tsp. butter or ghee in a pan and add the marinated chicken to it. Fry for about 5 minutes, and then transfer the contents to a bowl and keep aside.
3. Heat another 1 1/2 tsp. ghee in a pan and add red chilly powder, coriander powder and cumin powder. Add the ginger, garlic and green chilies. Fry for about 2 minutes on medium heat to low heat so that the spices don't get burnt.
4. Add tomatoes and salt, mix well. Add cream/milk and let cook till the tomatoes are tender. Add little water if you want more curry and bring the curry to a boil.
5. Add the chicken to the pan and mix well. Cover and let cook for 15 minutes. Remove cover and let cook for another 5 minutes.
Garnish with coriander leaves and serve warm with roti or jeera rice.