What you need :

2 pounds boneless chicken legs cubed
½ cup Canola oil
2 large tomatoes pureed
2 tbsp ginger julienned
1 tbsp garlic paste
1 tsp ginger paste
Salt to taste
1 tsp red chilli powder
¼ tsp turmeric powder
½ cup yoghurt
1 tbsp cumin seeds
¼ cup chopped Coriander for garnish
2 green chillies chopped for garnish

How To:

1.       Wash and drain chicken.
2.       Heat up oil in a wok and fry the chicken with ginger paste, garlic paste, turmeric, salt, cumin seeds and red chilli powder.
3.       Add yoghurt, julienne ginger and tomato puree. Stir continuously and cook on high.
4.       Cook for 5 mins on high and then for 15 mins on medium.
5.       Do not add water at any point.
6.       The chicken is ready to eat once the sauce separates from the oil and coats the chicken.
7.       Garnish with coriander and green chillies.


ENJOY!