4 tbsp oil
2 tsp ginger garlic paste
1/2 kg chicken, boneless cubes
300g tomatoes, blended
One and a half tsp red chilli powder
One and a half tsp turmeric powder
2 tsp curry powder
Salt to taste
4 tbsp kasturi methi
300g fresh cream
1 pc ginger, julienne
2 tbsp green coriander, chopped
Heat oil in a wok.
Add ginger-garlic paste and chicken.
Fry till chicken changes colour to golden brown.
Add butter to chicken in the pan and then add blended tomatoes.
Stir on heat for 2-3 minutes.
Add red chilli powder, turmeric powder, curry powder, salt and stir lightly till oil separates. Add kasturi methi.
Slowly add cream. Add ginger juliennes and cover with lid for few minutes.
Garnish with green chillies, green coriander and serve with boiled rice.