Ingredients:

Diced chicken breasts approximately 1kg

Medium Spanish onions 4/5

Ginger puree 2 tablespoons

Coriander pwd 1 tsp

Cashmiri chili pwd 1/4 tsp

Tumeric pwd 1/2 tsp

Salt 1/2 teaspoon

Seed oil 6 tablespoons

Greek yogurt 500g

Procedure:

Slice the onions and cook them in hot oil in the Karachi.

Place them on absorbent paper once cooked [golden&brown].

Make a puree with a blender and mix it with the ginger puree.

Cook the chicken in the onion cooking oil for 15-18 minutes.

Add the masala mix [Coriander, Cashimiri chili, tumeric pwd&salt] and cook another 3-4 minutes.

Add the Ginger & Onion puree and cook for another 7-8 minutes or so until the oil separates from the puree.

Once cooked, leave to cool for 5 minutes and add the yoghurt.

Serve with chopped fresh coriander