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Cut the 1 1/2 big tomatoes into wedges. Chop the 5 green chillies and one bunch of fresh coriander. Grind the cut tomatoes to make a smooth tomato puree.

Heat 2 tablespoons of oil in a large pan over medium heat. Add 1 tablespoon of butter and let it melt.

Add the 650 grams of boneless chicken to the pan and fry for 5 minutes, stirring occasionally, until lightly browned.

Stir in 1 tablespoon of ginger garlic paste and 1 tablespoon of salt. Continue to cook for 10 minutes, stirring frequently, until the chicken is cooked through.

Pour in the prepared tomato puree and add 100 ml of curd. Mix well.

Add the spices: 1 tablespoon of coriander powder, 1/2 tablespoon of cumin powder, 1 tablespoon of kashmiri red chilli powder, 1 teaspoon of black pepper, and 1 tablespoon of curry powder. Stir everything together and cook for 10 minutes, allowing the flavors to meld.

Add 1 tablespoon of sugar and cook for 2 minutes, stirring constantly.

Pour in 150 ml of fresh cream. If desired, add chilli flakes for extra heat. Stir in the chopped fresh coriander.

Continue to cook for 5 more minutes, ensuring the sauce is heated through and slightly thickened. Serve hot.


Cut the 1 1/2 big tomatoes into wedges. Chop the 5 green chillies and one bunch of fresh coriander. Grind the cut tomatoes to make a smooth tomato puree.

Heat 2 tablespoons of oil in a large pan over medium heat. Add 1 tablespoon of butter and let it melt.

Add the 650 grams of boneless chicken to the pan and fry for 5 minutes, stirring occasionally, until lightly browned.

Stir in 1 tablespoon of ginger garlic paste and 1 tablespoon of salt. Continue to cook for 10 minutes, stirring frequently, until the chicken is cooked through.

Pour in the prepared tomato puree and add 100 ml of curd. Mix well.

Add the spices: 1 tablespoon of coriander powder, 1/2 tablespoon of cumin powder, 1 tablespoon of kashmiri red chilli powder, 1 teaspoon of black pepper, and 1 tablespoon of curry powder. Stir everything together and cook for 10 minutes, allowing the flavors to meld.

Add 1 tablespoon of sugar and cook for 2 minutes, stirring constantly.

Pour in 150 ml of fresh cream. If desired, add chilli flakes for extra heat. Stir in the chopped fresh coriander.

Continue to cook for 5 more minutes, ensuring the sauce is heated through and slightly thickened. Serve hot.
