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Salima Murghi

• Chicken 1 kg 16 pieces
• Ginger garlic 2 tbsp
• Chili powder 2 tsp
• Salt 1 ½ tsp
• Bay leaf 1
• Onion 2 large sliced
• Cinnamon 2 pieces
• Turmeric ¼ tsp
• Cumin roasted and crushed 1 tsp
• Ketchup 4 tbsp
• Yogurt ½ cup
• Cream 2 tbsp
• Potato straws (salli) 1 cup
• Oil ½ cup

• In a bowl mix together ketchup, yogurt and cream and keep aside.Marinate chicken with ginger garlic paste for 1 hour, heat oil in a wok and fry onions till they turn light golden.
• Add cinnamon and bay leaf, fry for a few seconds then add chili powder, salt, turmeric, cumin and chicken, fry for 10 minutes.
• Add 1 cup water, cover pan and simmer till the chicken tender, lastly fold in ketchup, yogurt and cream mixture and cook for 5 minutes.
• Remove in a serving platter, garnish with potato straws serve with roti or paratha.