Medium

Vegetable oil

Marinate the chicken pieces with yogurt, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.

Heat oil or ghee in a pan. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and chopped green chilies. Cook until the raw smell disappears.

Add the tomato puree and cook until the oil separates from the masala.

Add the marinated chicken and cook until it is tender and cooked through.

Add chopped methi leaves and garam masala powder. Cook for another 5 minutes.

Garnish with fresh coriander leaves and drizzle with lemon juice. Serve hot with naan or rice.