1 1/2 tsp chilli powder 1/4 tsp turmeric (haldi) 1/2 cup oil (tel) 1 tblsp lemon juice 1 tblsp garlic (lasan) paste 3 tblsp fresh coriander leaves. chopped 3 medium tomatoes, chopped 3 tblsp yogurt, whisked 3 tblsp ginger, cut into thin strips 1 tsp chat masala 1 small onion, thinly sliced 1 tsp garam masala 1 kg boneless chicken breast, cut into small cubes 1 tsp coriander powder (dhania powder) 1 1/2 tsp salt (namak) 1 tblsp ginger (adrak) paste 2-4 green chillies, thinly sliced.
Heat up oil in a heavy based pot over medium heat. Mix in the onions and stir fry until soft or for about 2 minutes. Mix in ginger and garlic, stir fry about 2 minutes. Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan). Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes. Mix in chili powder, turmeric, salt and coriander powder. Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp. Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes. mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan. keep frying until the oil begins to separate. Add lemon juice, ginger, chat masala garam masala, coriander leave and green chilies. Stir once, cover and stir fry for 3 minutes over low heat. Serve hot.