Masala Chicken on Toast


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.