250 gm boneless chicken breast
1 onion medium sized
150 gm Tomato puree
1 Tbsp ginger garlic paste
1/2 cup plain yogurt
Salt to taste
1 Tsp red chili powder
1 Tsp turmeric
2 Tsp curry powder or Garam masala
2 Tsp dried fenugreek leaves
1 Tsp cinnamon powder
1 Black cardamom(moti elaichi) optional
2-3 Tsp olive oil or clarified butter
Coriander leaves for garnishing
Wash chicken and cut into medium size pieces.
Heat oil and saute chopped onions till light golden brown.
Add ginger garlic paste and saute for minute.
Now add tomato puree and all the spices.
Saute till gravy leaves the side.
Add cinnamon powder. Finely grounded black cardamom can also be used with cinnamon for enhanced flavor.
Add chicken pieces, roll them in gravy and add curd.
Mix well, cover it and let it simmer on low gas.
Keep on checking till chicken gets tender. This dish is cooked on low to medium flame because curd takes time to get penetrated into chicken pieces.
Garnish it with coriander leaves and serve hot with Bread or Tandoori roti.