Ingredients

• 1 cup - yogurt
• 1 tbsp - lemon juice
• 2 tsp - grated cumin
• 1 tsp - grated cinnamon
• 1 tsp - turmeric powder
• 1 tbsp - minced fresh ginger and garlic paste
• 4 tsp - salt, or to taste
• 2 kg - skinless chicken breasts, cut into bite-size pieces
• 1 cup - chopped tomato
• 1 tbsp - butter
• 1 clove - garlic, minced
• 1 tsp - chilli powder
• 1 tsp - chicken masala powder
• 3 tsp - salt, or to taste
• 8 ounce - tomato sauce
• 1/4 cup - chopped fresh coriander leaves, finely chopped

How to Make Chicken masala semi gravy

• In a large bowl, combine yogurt, lemon juice, 2 tsp oil, 2 tsp cumin, cinnamon, ginger and garlic paste and 4 tsp salt and turmeric powder.
• Stir the chicken, cover, and refrigerate for 1 hour to marinate.
• Heat the oil in a frying pan over medium-high heat.
• When oil is hot, add the onion to the pan and cook until soft.
• When onion is golden brown, add ginger and garlic paste and fry for 6-7 mins again.
• Add some turmeric powder, chilli powder, chicken masala, 1 cup finely chopped tomato and salt.
• Fry it for 7-8 mins more till oil separates.
• Now add the marinated chicken to frying pan; fry on low for 15 - 20 mins
• When water evaporates, stop cooking.
• Now, transfer to a serving platter, and garnish with fresh coriander leaves, cinnamon powder and a little butter.