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1
Finely chop the onions, finely grate or puree together the ginger and garlic, grate finely or puree the tomatoes, beat the yogurt and set aside all of these.
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2
Cut the chicken breast into bite size pieces and set aside.
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3
In a thick bottomed pan heat 2 tbsp oil, (you may adjust the amount of oil according to the quantity of onions- we need to saute the onions till they are golden brown) Add the onions and saute till golden brown.
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4
now add the beaten yogurt and stir continuously to avoid curdling of the yogurt. stir till the liquid is evaporated and isn't runny anymore.
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5
At this point add the ginger garlic paste, and all the masala powders and salt and keep stirring on low flame for a minute or so.
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6
Now stir in the tomato puree and cook till oil separates from sauce.
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7
Stir in the chicken cubes and cover and cook till well done.
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8
Finish off with crushed kasoori methi (toasting the leaves lightly on a griddle helps in bringing out the flavours and assists in proper crushing between your palms).
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9
If you find the curry a bit too tangy add a few grains of sugar and some cream to balance it off.
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10
Adjust the consistency accordingly. Viz. For breads you would want the curry to be thicker while for rice items a more runny gravy would be more apt.
