Ingredients

Chicken 1.5 kg
Oil 1 cup
Ginger paste 1.5 tbsp
Garlic paste 1.5 tbsp
Onions 2 big, sliced
Green chilies 2-3
Yogurt 1 cup
Salt to taste
White pepper powder to 3/4 tsp
Thick cream 250 ml or 1 cup
Garnish with green chilies

Preparation

1. In a cooking pot, add 2 tbsp oil ang sliced onions and green chilies. Allow the onions to soften and turn off the flame. Do not let the onions turn brown. Take out in a bowl and keep the onions aside to cool down to room temperature.

2. In the same cooking pot, add 1 cup oil and ginger garlic paste on medium flame. Cook for 30 seconds

3. Add chicken, turn the flame high and cook the chicken until the chicken turns white.

4. Blend onions abd green chilies into a fine paste and add to the chicken. Cook on high flame until the moisture evaporates from the pot.

4. In a small bowl whisk yogurt, salt and white pepper powder until lump free. Add this to the chicken.

5. Mix well, cover and allow to cook until the chicken is cooked through (20-25 minutes) and oil is separated from the gravy.

6. Now turn the flame to low and add thick cream. You can add a little eater at this stage to thin out the gravy consistency. Let the gravy come to a boil and turn the flame off.

7. Garnish with some green chilies.

8. Serve with naan or roti. Enhoy!

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