Chef: Shireen Anwar
Put chicken, yogurt, tomato, red chili powder, garam masala powder, ginger garlic paste and salt in a bowl and combine. Allow chicken marination for 2 hours.
Heat oil in cooking pan and add marinated chicken.
Cook covered for 30 minutes until oil comes on top.
Heat piece of coal on fire until red then place it in the pot over foil or dry bread piece. Drop oil and cover with a lid for a few minutes.
Garnished with green chilies and coriander leaves.Serve with naan or chapati.