Ingredients:

• Chicken (with or without bones) – 1 Kg

• Onions (peeled and minced or chopped) - 3 medium

• Garlic (peeled and minced) – 6 cloves

• Ginger minced – 1 inch or thumb size

• Coriander Powder – 2 tsp

• Cumin Powder – 2 tsp

• Garam masala Powder – 1 tsp

• Red Chilli Powder – 1⁄2 tsp

• Turmeric Powder – 1⁄2 tsp

• Tomatoes puree – 1⁄2 of 250gm tin

• Cream – 3 tbsp

• Chicken/vegetable stock or 1 stock cube in water – 1 1⁄2 cup

• Fresh Coriander leaves – handful

• Salt to taste

• Vegetable/ sunflower oil –6 tbsp

​

Method:

1. Heat oil in a large pan.

2. Add onions, garlic and ginger and sauté over a medium heat until browned (5-8 minutes).

3. Turn heat to medium-low.

4. Make a thickish paste by mixing, cumin powder, coriander powder, turmeric and chilli powder in a little water.

5. Add the paste to the golden fried onions, and cook for another 5 mins adding a little water from time to time to prevent the spice mix from sticking to the bottom of the pan.

6. Next add the tomato puree and cook for 3 – 4 mins. (this is our masala gravy base).

7. Now add the chicken pieces and salt to taste. Coat and mix it well with the tomato onion masala. Cover and let it simmer and cook for 5 mins. Turn the chicken from time to time to prevent from sticking to the bottom

8. Now add the stock or a cup of water and put a cube of stock and stir well.

9. Add, garam masala. Cook covered for 10 minutes until chicken is cooked.

10. Remove the cover add fresh cream and fresh coriander.

11. Stir and cook uncovered for 30 seconds.