For Chicken Marination:
Boneless chicken cubes 1 kg
Ginger paste 1/2 tbsp
Garlic paste 1/2 tbsp
Yogurt 1 cup
Butter 50 gm
Finley chopped onions 2-3
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Tomato puree 1/2 cup
Salt to taste
Red chili powder 1 tsp
Garam masala powder 1 tsp
Roasted & crushed cumin seeds 1-1/2 tsp
Cream 1/4 cup
Green chilies 4-5
Ginger julienne 1 inch
Coriander leaves few
Oil 1/2 cup
For chicken marination: Marinate chicken with all ingredients nicely and keep it in fridge for 1 to 2 hours.
For masala: Heat butter and oil in pot.
Then add onions, ginger paste and garlic paste and fry on high flame until onions are soft.
Now add tomato puree, garam masala powder, cumin seeds, red chili powder, salt and 1/2 cup water, mix it nicely and cook until oil comes on surface.
Then add marinated chicken with marination, 1/2 cup water and wait for boil on high flame.
Then cover it and cook on low to medium flame until chicken tender and oil comes on surface.
Now add cream and mix it nicely.
Add ginger, green chilies and coriander leaves, mix it nicely and close flame.
Then add coal, keep foil in curry, put coal in foil, put little oil on coal and cover it until coal settles.
Then take out in serving bowl and serve hot with paratha or naan.