8 medium sized pieces (about 800 grams) of chicken
8 medium onion(s) cut into rings
1 cup(s) yoghurt
1 cup(s) coriander leaves (tightly packed) ground to a paste
2 tomatoes finely chopped
2 green chilli(es) finely chopped
1 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of coriander and cumin powders
1 teaspoon(s) each of red chilli, black pepper and hot spice mix (garam masala) powders
2 teaspoon(s) lemon juice
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste
finely chopped coriander leaves for garnishing
Make cuts in the chicken pieces. Rub in the yoghurt and the coriander paste all over. Mix in the onion rings and allow to marinate for an hour in a tightly covered heavy-bottomed pan. cook covered tightly on medium level for about 12 minute(s) or till the chicken is almost cooked.
Add the clarified butter (ghee) / butter / oil and the rest of the ingredients and fry on low level for about 6 minute(s) or till the chicken is fully tenderised and well coated with the gravy.
Garnish with finely chopped coriander leaves