Boneless chicken thighs, 1 cup plain yogurt, garlic minced, Kashmiri chili, garam masala, salt, turmeric, and 1 teaspoon ground cumin.
Take a bowl and combine chicken with all of the ingredients mentioned in the previous slide. You can marinate for 10 minutes to an hour.
The second step is to heat oil over medium-high heat. Now, add chicken pieces in batches of two or three. Fry it for at least 2-3 minutes!
Now, melt the butter in the same pan. Start frying the onions and then, add garlic and ginger and sauté for 1 minute. Add garam masala, cumin, turmeric and coriander.
After frying for 30 seconds, pour in the tomato puree, chili powders and salt. Add the chicken and its juices back into the pan and cook for 8-10 minutes.
Garnish with cilantro (coriander) and serve!