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Recipe Ingredients

For Marinate 800 grams of chicken cut into pieces (preferably boneless) 1 tablespoon slightly sour yogurt (optional) 1-tablespoon vinegar or lemon juice 1 teaspoon each of coriander, cumin and red chilly powders 1 onion chopped and made into a paste (optional) 2 teaspoon each of ginger, garlic pastes Salt to taste A few drops of edible orange-red color (optional) For the Gravy 4 large tomatoes chopped 4 tablespoons butter 1-tablespoon fresh cream 1 teaspoon each of coriander, cumin, red chilly and black pepper powders 2 teaspoon each of finely chopped ginger and green chilies Salt and sugar to taste Melted butter, fresh cream and finely chopped coriander leaves for garnishing

Recipe Procedure

Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.