1/2 cup oil 1 medium onion puree 1 medium tomato puree 1-tsp. korma masala 1 kg. boneless chicken 2 tbsp. yogurt

1. Heat oil, cook the onion and tomato puree, and the korma masala until pink in color. 2. Add the chicken and cook till tender. In the end add the yogurt. Cover and let it simmer till the oil comes on top. 3. Garnish with coriander leaves and serve hot