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1½ lb boneless chicken chunks, skin removed
1 lemon, juice only
½ tsp red chili powder

For the marination:
1 tsp cumin powder
3 tbsp garlic-ginger paste
1 cup yogurt
1 tsp garam masala
½ tsp coriander powder
½ tsp salt
For the sauce:
3 tsp tomato puree
1 onion
½ cup cream or yogurt
1 tbs coriander powder
1tbs ginger garlic paste
1 tsp cumin
½ tsp sugar
1 tbsp lemon juice
¼ cup butter
  • For marinating the chicken:
  • Make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat.
  • Mix the lemon juice and red chili powder and spoon over the chicken.
  • Add to the yogurt garam masala, ginger-garlic paste, coriander, cumin, salt.
  • Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours).
  • ▫ Bake the chicken at 350 F for 30 minutes.
  • The sauce:
  • Cook the tomato puree and onion in butter till the onion is brown.
  • Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce.
  • Cook the sauce for 3 minutes on medium heat. Add the chicken chunks and cream to the sauce and cook for 7-10 minutes.
  • Garnish with coriander leaves.
  • Serve as a main dish with rice or bread.