So easy and delicious. If you have time to marinate the chicken, great, but if not 30 minutes will do.
Marinade - 500g chicken breast (skinless and boneless), 1 teaspoon each cumin, coriander, turmeric, and chilli powders, 1 teaspoon garam masala, 1 teaspoon salt, 2 teaspoons ginger and garlic paste, 2 tablespoons plain yoghurt. Sauce - 1 chopped onion, few curry leaves, 1 teaspoon each cumin, coriander, chilli, garam, and paprika powders, 1/2 teaspoon cinnamon powder, 1 teaspoon salt, 1 teaspoon sugar, 1 small tin tomato puree (200g), 1 tin coconut milk (400ml), 1 cup chopped fresh coriander.
Cut the chicken into bite size pieces. Add all the marinade ingredients and mix well. Marinate for as long as you can. Overnight is best but marinate for at least 30 minutes to an hour. When you are ready to cook the dish, make the sauce. Fry the onions and curry leaves in some oil until lightly brown. Add the spices except the sugar, and cook for two minutes. Add the tomato puree and sugar and cook for 10-15 minutes on low heat. Add the coconut milk and cook on low heat. Place the chicken pieces on an oven tray and grill until brown and slightly charred. Add the chicken to the sauce and cook on low heat for 10-15 minutes. Stir through the coriander. Remove from the heat and let the dish stand for 20 minutes before serving. Serve with basmati rice, roti or naan bread. Enjoy! P.S. you may use fresh cream instead of the coconut milk.