1/2 kg boneless chicken – diced or minced
50 gm hung yoghurt
1/2 Tbsp garlic paste
1/2 Tbsp ginger paste
1/2 Tbsp kashmiri mirch
1/2 Tbsp garam masala
2 Tbsp lime juice
1 1/2 Tbsp oil
2 onions – diced
1/4 Tbsp chilli powder
1/4 Tbsp coriander powder
Salt & pepper – to taste
4 tomatoes – peeled, seeded and chopped
2 Tbsp chopped coriander
Marinate chicken in hung curd, garam masala, chilli powder, half of the ginger and half of the garlic. Set aside for 1 hour.
Heat oil. Saute onions until golden and then add spices and remaining ginger and garlic. Saute for a minute.
Add chicken with the marinade. Stir for a minute. Add tomatoes. Simmer uncovered until chicken is coated.
Stir in coriander. Serve warm on hot buttered toast.