Chicken - 3 lb (skinless & boneless) - cut into cubes.
Onion - 1 (if you want dry or 2 if you want more gravey).
Ginger paste - 2 tsp.
Garlic cloves - 6 - crushed.
Coriander (Dhania) pdr. - 1 tsp.
Cumin (geera) pdr.- 1 tsp.
Chili pdr - 2 tsp (or to taste)
Plain Yogurt - 4 tbsp
Salt to taste. Oil.
Lemon Juice - 2 tbsp.
Red food coloring - few drops (optional).
Tomato paste - 1 tbsp.
Garnish - Lemon wedges & coriander leaves.


Method:
* Blend coriander pdr, cumin pdr, chili pdr, tomato paste, lemon juice, food coloring(if using) and yogurt.


* In a pan heat the oil on medium-low fire. Add chicken cubes, 1/2 salt, 1/2 chili powder and 1 tbsp lemon juice.
* Once chicken looks roasted, remove in to seperate bowl and keep it aside.

* In the same pan heat 2 tbsp oil/butter on medium fire, add onion (cut into long thin slices) (Tip: when sauting onion always add little sugar ) and stir it for 3 minutes. Add crushed ginger and garlic. After about 2 minutes add the yogurt masala mixture and cook for few more minutes. Now the add the roasted chicken cover and cook for 10 minutes.
* At this point you have two choices 1. Transfer the chicken and mixture to a owen proof dish and cook for 30 minutes(preheated) at 350 degrees in owen OR 2. Cook it in presure cooker until one whistle blows ( I usually presure cook ....so I start the whole process in a presure pan, once the chicken is added cover the lid and wait for the whistle).
*Garnish with Lemon wedges & coriander leaves.