Chicken - 500 gms boneless pieces For Marinating Ginger and garlic paste - 2 tsp Turmeric powder - 1/4 tsp Chilly powder - 1/2 tspn Coriander powder - 1 tspn Garam masala - 1 tspn Cumin powder - 1/2 tspn Salt Curd - 1/2 cup beaten well For the gravy One onion chopped Tomato puree 2 tspns Turmeric powder- 1/4 tspn Coriander powder 2 tspn Chilly powder -1 1/2 tspn Ginger and garlic paste - 1 tspn Salt to taste Oil 3 thsp Garam masala powder - 1/2 tspn Coriander leaves finely chopped for garnish Cream 1 tspn optional for garnish

Marinade for one hour. Then put this on skewers and grill till cooked. Or you can put it on a pan and let the flame be low or even bake it till done. Heat oil in a vessel, fry onions and add ginger and garlic paste. Let it fry well till the oil separates. Then add all the powdered masala, and the tomato puree, salt to taste add a little water and let the gravy thicken. Then add the chicken pieces and cook for a while, finally when the gravy is thick, remove from fire. Garnish with coriander leaves and cream.