Ingredients

• 450 g tenderised chicken breasts
• 2 large onions, very finely chopped
• 2 tablespoons yoghurt
• 3 garlic flakes
• 1 inch ginger
• 1 green chili
• 2 medium tomatoes, pureed
• 1/2 teaspoon kashmiri chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon coriander powder
• salt, as required, tenderised chiken requires lesser salt
• 2 tablespoons oil
• 1 tablespoon dried fenugreek leaves (Kasoori Methi)
• 1 tablespoon cream (optional)

Instructions

1. Finely chop the onions, finely grate or puree together the ginger and garlic, grate finely or puree the tomatoes, beat the yogurt and set aside all of these.

2. Cut the chicken breast into bite size pieces and set aside.

3. In a thick bottomed pan heat 2 tbsp oil, (you may adjust the amount of oil according to the quantity of onions- we need to saute the onions till they are golden brown) Add the onions and saute till golden brown.

4. now add the beaten yogurt and stir continuously to avoid curdling of the yogurt. stir till the liquid is evaporated and isn't runny anymore.

5. At this point add the ginger garlic paste, and all the masala powders and salt and keep stirring on low flame for a minute or so.

6. Now stir in the tomato puree and cook till oil separates from sauce.

7. Stir in the chicken cubes and cover and cook till well done.

8. Finish off with crushed kasoori methi (toasting the leaves lightly on a griddle helps in bringing out the flavours and assists in proper crushing between your palms).

9. If you find the curry a bit too tangy add a few grains of sugar and some cream to balance it off.

10. Adjust the consistency accordingly. Viz. For breads you would want the curry to be thicker while for rice items a more runny gravy would be more apt.