1 kg chicken cut into small pcs 2 tbsp roughly crushed ginger garlic paste Slit green chillies 4 large red tomatoes halved. 1 tsp red chilli powder 1 tbsp freshly ground black pepper salt to taste 1 inch ginger julienned (garnish) fresh corriander 5 tbsp oil/ghee
Heat the oil/ghee in a large karahi and add the chicken. Cook covered till golden brown (fry on high flame) Now add roughly crushed ginger garlic paste, salt and green chilles. Cook for 1 minute. Add 1 cup water and tomatoes. Cover the karahi. After 10 minutes lift the skin off the tomatoes and discard. Mix everything well so the tomatoes get blended into the chicken. Add black pepper, red chili powder and cook till chicken done. Garnish with ginger and coriander. Serve with naan.
