Ingredients   1 kg. chicken brest, skinned, boned and cut into bite size pieces   Marinade: 200 gm natural yoghurt (creamy yoghurt is better) 1 tbs. oil 1 1/2 tbs. coriander powder 1 tsp. chilli powder (adjust to taste) Juice of 1 lemon/lime 2 tsp. sweet paprika powder for colour 1 tsp. Garam Masala Salt to taste For cooking: 1-2 tbs. oil 2 medium onions peeled and thinly sliced 3-4 cloves of garlic, crushed or grated 1 inch root ginger, peeled and grated 1 large tomato, chopped* 1 tbs. tomato puree*

Directions

1. Wash and drain chicken pieces.

2. Mix all marinade ingredients and make a paste. Marinade chicken pieces in this mix overnight or for at least a few hours. Keep it in an airtight container in the fridge to avoid smell getting into everything else.

3. Heat oil in a large wok or pan.

4. Stir fry chicken, along with the marinade, on high for 6-7 minutes. Take out and keep aside.

5. In another pan, fry onion, ginger and garlic until nicely browned.

6. Add Tomatoes and tomato puree (or soup) and fry for a few minutes.

7. Add the cooked chicken and its marinade to the onions and boil briskly until sauce thickens and the chicken is tender. You may need to add a little water or chicken stock if the gravy looks too thick. The sauce should be of custard like consistency.

8. Adjust spices and salt.

9. Serve hot with Roti/Naan or Rice and sliced onion salad and slices of fresh lime.