|Slightly sour yoghurt||1 Tablespoon|
|Vinegar/Lemon juice||1 Tablespoon|
|Red chili powder||1 Teaspoon|
|Onion||1 (Make A Paste)|
|Garlic ginger paste||2 Teaspoon|
|Edible orange red color||2 Drop|
|Fresh cream||1 Tablespoon|
|Coriander powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Black pepper powder||1 Teaspoon|
|Green chilies||2 Teaspoon|
|Melted butter||1 Tablespoon (Use As Required)|
|Cream fresh||1 Tablespoon (Use As Required)|
|Coriander leaves||1 Tablespoon (Use As Required)|
Make a smooth paste of all the above mentioned ingredients for marinating.
Make fine incisions on the chicken pieces and marinate them with the masala paste for a few hours or keep it overnight if possible.
Heat half the butter on medium level in a heavy bottomed pan and put in the chicken along with the marinade.Cover the pan with a lid and cook for about 25 minutes or till the liquid is evaporated and the chicken is completely done.
Stir fry the chicken further for some time in the residual fat and set aside.
Heat the remaining butter in a separate pan and lightly fry red chilly, coriander, cumin and black pepper powders, and then add the chopped tomatoes, salt and sugar and cook over medium heat for about 7 minutes to make a thick gravy.
Pour the beaten cream and reduce the heat to low.
Now add the fried chicken, chopped ginger and green chilies to the gravy.
Sprinkle salt if needed.
Cover the pan and saute on low heat for about 10 minutes or till the curry is thoroughly heated.
Just before serving pour melted butter over the curry.
Garnish with a swirl of fresh cream and finely chopped coriander leaves.