1 kg chicken
2 tbsp ginger garlic paste
1 small onion chopped
2/4 tomato puree
1 and a half cup ketchup
1 tbsp pepper powder
1 1/2 tsp red chili powder
1 tsp garam masala powder
1 1/2 cup or more full fat thick sour cream
oil
salt to taste
1. Heat Oil in a kadhai. Put in chicken pieces and saute. When they begin to turn white put in onions, ginger garlic paste, garam masala. Saute till Chicken pieces are 70% cooked.
2. Pitch in tomato puree, red chili powder, pepper powder and salt. Add 1/2 cup water. Cover.
3. After 10-15 mins, add ketchup. By now, the chicken should be 95% cooked.
4. After that stir in cream and put the flame on slow. Cover and cook for 5 mins. You should get an orangish color gravy. Adjust water according to the gravy you need.
Serve with zeera rice or nan.
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