Bon Appetit !

1 lb chicken boneless, chopped
3 heaped Tbsp plain yogurt
1.5 onions chopped
3 Tbsp tomato puree
1/2 tsp ginger paste
1 tsp garlic paste
1 tsp tandoori chicken masala
1.5 tsp turmeric powder
1 tsp red chilli powder
1 Tbsp vegetable oil
salt, to taste

serves 4-5
(preparation time: 15 mins; marination time: 45-60 mins; cooking time: 20 mins)

1. Marinate the chicken in the curd, adding the yogurt, ginger and garlic paste and half the turmeric and chili powder, and salt. Leave outside for 45 mins - 1 hr.

2. Heat the oil in an uncovered cooker, and cook the onions till golden brown. Add the tomato puree and the remaining spices. Cook on slow fire for 5-7 minutes.

3. Add the chicken mixture, and water, depending on the amount of gravy desired. Cook for 2-3 whistles and let it cool down a bit.

4. Serve hot with wheat bread, rice or chapati (Indian flatbread).