2 chicken breasts
1 tblspn natural yoghurt
4 dried naga chillies soaked for 10 mins
3 ripe tomatoes chopped
1 large onion
1 tblspn tomato puree
2 tblspns garlic and ginger paste
1 tblspn ghee
½ tspn grd turmeric
½ tspn grd cumin
½ tspn grd coriander
2 tspns chilli powder
1 tblspn chopped fresh coriander
Cut chicken into bite size pieces and add to the yoghurt. Leave to one side.
Blend the naga chillies, tomatoes, onion and tomatoe puree with the garlic and ginger paste. Add salt to taste. Add ghee to pan on a medium to high heat. Add the tomato and onion mix to the pan, cook for 10 mins. Add all the ground spices. Simmer for a further 5 mins. Add the chicken and yoghurt. Bring to boil and then simmer for 15 to 20 mins or until chicken is cooked through. If sauce starts to thicken add a little water.
When cooked sprinkle chopped coriander on top and serve with rice or chapatis.