Heat the clarified butter or oil in a cooking pan. When oil is hot add the onion; fry the onion, until it is golden brown.
Add the red chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for about two minutes. (By adding a little water if necessary.)
Add the tomatoes and continuously stir it for ten minutes or until the butter leaves the spices.
Add the chicken cubes and stir them in the masala spice to get the chicken pieces nicely coated.
Add ½ cup of water and leave the chicken to cook on a low light for fifteen minutes (covered). Remove the lid, stir the chicken and cook for further ten minutes.
When the butter starts to come out, add ¼ cup of water, sprinkle garam masala powder and coriander/cilantro leaves. Mix and cover the pan for five to six minutes.
Degree of Difficulty: Medium Recipe Category: Main Course Chicken/Bird Recipe Ethnic Group: Pakistani
