Chicken – 800 gms Oil – 1 Tbsp Ghee – 2 Tsp Garam Masala Ginger Garlic Paste – 2 Tsp Red Chili Powder – 1 Tsp Salt – 1.5 Tsp Garam Masala Powder – 1 Tsp Tomato Cubes – 1 Cup Yogurt – 1 Tbsp Green Chilies – 4 Julianne Ginger & Fresh Coriander For Garnishing
1) Heat up the pan at medium temperature. 2) Pour oil into the pan. 3) Add whole garam masala and let it pop for few seconds on medium heat. 4) Now add ginger garlic paste and saute until it starts to change color. Add chicken and cook on high heat until chicken slightly changes color. 5) Pour little water. 6) Add tomato cubes and green chilies. 7) Cover and cook chicken on medium/low heat for 10 minutes. 8) After 5 minutes, remove the tomato skin as you can watch in the video. Avoid this step if you already peeled the tomato skin.
9) Now mix the tomatoes in the chicken using a spoon to make a smooth curry. 10) Cover again and cook for 10 minutes on medium to low heat. 11) After 20 minutes, check the chicken. If there is much water then evaporate it but don't make it dry. 12) Now add salt, red chili powder, and garam masala powder. 13) Also, add yogurt and cook the chicken on high heat for few minutes until it starts to separate from the oil. 14) As the chicken starts to separate oil, add 2 teaspoon ghee/butter and give it a good stir for few seconds. 15) Now garnish with Julianne ginger and green coriander.
1. Use heat-compatible thick wok (karahi). 2. Cook chicken on high heat until it changes color. 3. Always use pulpy tomatoes. 4. Don't forget to remove the tomato skin. 5. Avoid tomato puree or store-bought paste. 6. Avoid over spicing. 7. My secret ingredient in this recipe is the addition of ghee while giving the final stir. You can also use butter to replace ghee. 8. Never skip garnishing with Julianne ginger.