Ingredients: ( Serves 5-6 ) 

• 800-850g Boneless Chicken / Breast ( or with bones)

• 3½ tbsp Part Ground Cumin / Jeera Seeds 

• 2½ tbsp Ground Black Pepper

• ½ - ¾ Cup Chopped Tomatoes

• 2-3 Chopped Green Chillies

• 2 tbsp Garlic Paste

• 2 tbsp Ginger Paste

• 3 tbsp Yoghurt

• 1½ tsp Kashmiri Chilli Powder

• 1 tsp Ground Coriander

• 1½ tsp Salt (to taste)

• 1 tsp Mint Sauce

• ½-1 Fresh Lemon Juice

• 1 tbsp Kasuri Methi

• Chopped Coriander to garnish

• 2 Cups Chopped Coriander

Direction

Take a pan. Heat up ½ cup oil

Add 3 ½  partly grounded whole zeera

2 ½ grounded black pepper

Cook for 3- 4 minutes in medium heat. Make sure it does not get dark. 

Add 2 tbsp of garlic paste and 2 tbsp ginger paste, cook for 2- 3 minutes then cover it with a lid for 2 minutes. Keep the temperature at medium low so that it does not get burned.

Add ¾  cup of finely chopped tomatoes stir it

Add 3 tbsp Yogurt

Add 1 ½ tsp of Kashmiri Chilli powder. 1 tsp of coriander powder, 2-3 chopped green chillies.  

1 ½ tsp of salt or according to your taste.

Cover it for another 4-5 minutes until you see the oil is released at the top.

Add boneless chicken, stir it for 4- 5 minutes, then cover it with a lid, and cook it for further 20-25 minutes on low heat until the chicken is completely cooked. 

Add a bit of butter, Kasturi Methi, freshly squeezed half a lemon. Stir it and reduce the sauce according to your desire. 

Garnish it with fresh Coriander leaves and serve it plain rice.