Grind together garlic, ginger, chilli powder, and soya sauce.
To this, add salt and lime juice and mix well.
Marinate the chicken in this mixture for an hour.
Steam chicken till it is properly cooked (or microwave for 3 minutes on medium power)
Blend tomatoes with a little water and strain.
Remove the cooked chicken pieces from the marinade.
Heat 1/4 cup butter in a frying pan and fry the chicken till it becomes golden brown on all sides.
Add marinade, tomato juice, and sugar.
When the gravy thickens, add the rest of the butter and mix.
Serve hot with naan or paratha.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.