Boneless Chicken 1 lb (cubed)
Corn flour (corn starch) 1 tbsp
1 egg white
Tomatoes 2 lb
Onion – half (pureed in blender)
Garlic paste 1 tsp
Ginger paste 1 tsp
Fresh green chillies 6-8
Whole black pepper corns 6-8
Whole red pepper (dry) 6-8
Cream 4 oz.
Salt
Ground Black Pepper
Ground Red Pepper
Crushed red pepper
Cumin (1/4 tsp)
Corriander powder (1/4 tsp)
Cilantro leaves
Cooking oil

• Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt.
• Coat the chicken cubes in the mixture.
• Cover and place the chicken in the refrigerator for at least 30 minutes.
• Prepare paste: Heat 2 tbsp oil in a wok.
• Slightly sautee the onion puree in oil.
• Add the black pepper corn, garlic, and ginger.
• Add all the dry spices.
• Fry the masala for a few minutes and add pureed tomatoes.
• Cover and let simmer on low heat.
• Cook chicken: Heat enough oil in a wok.
• Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
• Combine chicken and paste:
• Add the fried chicken to the paste.
• Also add the whole red and green chillies.
• Let simmer for 15 minutes.
• Add cream and sprinkle with cilantro leaves just before serving.