Ingredients

  • Half kg boneless chicken cut into 1-inch pieces
  • one tablespoon ginger garlic paste
  • one tablespoon lemon juice
  • one tablespoon red chili powder
  • one teaspoon turmeric powder
  • half teaspoon garam masala
  • half teaspoon salt
  • one fourth teaspoon black pepper
  • two tablespoons cornstarch
  • two tablespoons all-purpose flour
  • one fourth cup vegetable oil
  • one fourth cup chopped onion
  • two cloves garlic, minced
  • one green chili, chopped
  • one fourth cup tomato sauce
  • one fourth cup water
  • one tablespoon chopped coriander

Instructions

  • 1. In a large bowl, mix the chicken, ginger garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, salt, and black pepper. Mix well to coat.
  • 2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
  • 3. In a medium bowl, whisk together the cornstarch, all-purpose flour, and 1/4 cup of water.
  • 4. Dip the chicken pieces in the batter, coating them evenly.
  • 5. Heat the oil in a large frying pan over medium heat.
  • 6. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes.
  • 7. Remove the chicken from the frying pan and set aside.
  • 8. Add the tomato sauce, water, and salt to the frying pan and bring to a boil.
  • 9. Add the onion, garlic, and green chili and cook for 2-3 minutes.
  • 10. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
  • 11. Add the chicken back to the frying pan and stir to coat in the sauce.
  • 12. Garnish with coriander and serve hot with rice or naan.