Boneless and skinless chicken (Preferably chicken breast) 500 gram
Onions finely chopped 2 nos
Garlic cloves chopped 2 nos
Ginger finely chopped 2 teaspoon
Curry powder 1 tablespoon
Turmeric powder 1 teaspooon
Tomato paster 1 tablespoon
Lentils (red dal) 4 tablespoon
Chicken stock 1 cube
Cream fresh 1 tablespoon
Salt as per taste
Vegetable oil 2 tablespoon
Butter 2 tablespoon
Cut the chicken pieces into small cubes of even size.
Marinate it adding 3/4 teaspoon salt and 2 teaspoon curry powder for an hour.
Heat oil in a pa and add the marinated chicken pieces to it and fry the chicken on medium flame on each side stirring it occasionally for 5-10 minutes. Remove from oil and keep aside.
Add the butter to the remaining oil and saute the chopped onions till they are softened and turns to golden brown. Add the chopped ginger and garlic and saute for a few minutes more.
Add the curry powder and turmeric powder and mix together stirring constantly.
After half a minute add the tomato paste, lentils, chicken stock, and half a litre water to the pan, bring to a boil and cook on medium flame stirring well until the lentils (red dal) becomes tender and is cooked well.
To make the sauce extra fine you can uye a stick blender or use the back of the spoon to mash the paste.
Add the half fried chicken pieces and one cup of water and allow to simmer on medium flame till the chicken pieces are cooked well.
Add the fresh cream, mix well and allow to simmer for 2-3 minutes. Adjust the consistency of the sauce either by adding enough water or boiling the curry for a few minutes more.
Serve garnishing with coriander leaves.