1 kg chicken
4 tomatoes, medium size (roughly cut)
250 ml or 1 cup milk
1 Tbsp salt, leveled or as to taste
1 Tbsp red chilli powder, heaped
1/2 tsp turmeric powder
1 Tbsp coriander seeds (sabut dhaniya), leveled
100 gm ginger (cut in julienne)
3/4 cup oil
In a blender, put roughly chopped tomatoes and milk. Blend till tomatoes are well blended and no chunks are left. Let it remain in the blender for now.
Heat oil in a cooking pot and add chicken in it. Stir fry till chicken starts turning white. Add salt and further stir fry till chicken completely turns white from pink.
Add red chilli powder, turmeric powder and coriander seeds powder. Mix well so that chicken is well coated with spices. Now pour the tomatoes and milk mixture.
In the same blender’s jug, put 1 1/2 cups water. Cover the lid and shake well so that the sides are washed.
Now pour this water in chicken and mix. Increase flame to high and bring a boil. Add in the ginger julienne. Mix, cover and cook on medium heat, stirring occasionally till chicken is cooked.
Remove cover and reduce water on high heat till the gravy gets a little thickened and leaves oil on sides.
Enjoy hot with chapati/bread .
Key Ingredients: Chicken, tomato, milk, salt, red chilli, turmeric, coriander seeds, ginger, vegetable oil