Fiery chili chicken with creamy sauce

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Ingredients

Chicken 1 kg 4 pieces

Salt 1 tsp heaped

Lemon juice 2 tbsp

Ginger garlic 2 tbsp

Curry leaves 8 to 10

Whole red chilies 8 to 10

Rice 2 tbsp

Yogurt hanged ½ cup

Coriander leaves 2 tbsp

Oil ¼ cup

Flour ½ cup

Ingredients for tomato gravy

Butter 1 tbsp

Oil ¼ cup

Tomato paste 4 tbsp

Ketchup 4 tbsp

Ginger garlic 1 tsp

Salt ½ tsp

Allspice ½ tsp

Chili powder ½ tsp

Cream ½ cup

Kasori methi 1 tsp

Sugar 1 tsp

Coriander leaves chopped 1 tbsp

Method for chicken

Give deep cuts on chicken pieces, make a fine paste by grinding together red chili, curry leaves, ginger garlic and rice to a smooth paste, mix in lemon juice, salt, yogurt, marinate chicken with this paste leave it for at least 4 hours, heat oil in a pan roll in the marinated chicken pieces in dry flour and cook in ¼ cup oil for 10 to 15 minutes. Add half cup water cover and cook till chicken tender. Now make creamy sauce by heating butter and oil in a pan add tomato paste, ketchup, ginger garlic, salt, allspice, chili powder, cream, fry well add sugar and kasori methi, put prepared chicken pieces in the sauce leave it on dum for 10 minutes serve garnished with coriander leaves.