Firey Chili Chicken With Creamy Sauce by Shireen Anwer

Ingredients:

• Chicken 1 kg
• Salt 1 tsp
• Lemon juice 2 tbsp
• Ginger garlic 2 tbsp
• Curry leaves 8-10
• Whole red chilies 8-10
• Rice 2 tbsp
• Yogurt hanged 1/2 cup
• Coriander leaves 2 tbsp
• Oil 1/4 cup
• Flour 1/2 cup

For Tomato Gravy:

• Butter 1 tbsp
• Oil 1/4 cup
• Tomato paste 4 tbsp
• Ketchup 4 tbsp
• Ginger garlic 1 tsp
• Salt 1/2 tsp
• All spice 1/2 tsp
• Chili powder 1/2 tsp
• Cream 1/2 cup
• Kasoori methi 1 tsp
• Sugar 1 tsp
• Coriander leaves chopped 1 tbsp
  

Method:

1. Mark cut on chicken and keep it aside.
2. Now put chili powder, curry leaves, ginger garlic and rice in grinder and grind it.
3. Now put lemon juice, salt and yogurt in it, mix it and marinate chicken for 4 hours.
4. Then heat oil and cook marinated chicken with flour and 1/4 cup oil for 10-15 minutes.
5. Now 1/2 cup water, cover it and cook until chicken tender.
6. For creamy sauce: Heat oil and butter, put tomato paste, ketchup, ginger garlic, salt, all spice, chili powder and cream and fry it nicely.
7. Then put sugar, kasoori methi and chicken and keep on simmer for 10 minutes.
8. In end, garnish with coriander leaves and serve.