INGREDIENTS

• Boneless chicken – 500gm
• Onions – 4 large
• Tomatoes – 6 larg, freshly puréed.
• Ghee – 3 tbsp
• Ginger garlic paste – 2 tbsp
• Kashmiri chilli powder – 2 tsp
• Cumin powder – 1/2 tsp
• Coriander powder – 1 tbsp
• Garam masala – 1 tbsp
• Curd – 1 cup
• Cream – 3 tbsp
• Mint leaves – 1 tbsp finely chopped
• Coriander leaves – 2 tbsp finely chopped
• Kasuri methi – a large pinch
• Green chillies – 2, finely chopped
• Salt to taste

METHOD

• – Cut chicken into tikka sized pieces.
• – Finely chop 3 onions and cut 1 onion in 6 pcs and separate the layers.
• – Add chili powder to the curd and beat till smooth add cumin powder, coriander powder and mix well.
• – Marinade the chicken with salt, half the chilli powder and half ginger garlic paste.
• – Heat a deep pan and add ghee. Add ginger and garlic pastes, sauté for 2 min. Add finely chopped onions and sauté till golden brown.
• – Add tomato purée and little salt, cook till oil separates.
• – Add beaten curd, cook till oil separates.
• – Add marinated chicken and the layered onions. Cook on high heat for 4 minutes then cover and cook on low heat for 10 minutes.
• – Add garam masala and mix well.
• – Heat a small pan. Add cream, coriander leaves, mint leaves, kasoori methi and green chillies. Cook on high heat for 5 minutes stirring continuously.
• Add to the chicken. Mix well and cook for another two minutes.
• Serve hot with either rice or rotis.