Ingredients

· 1 kg boneless chicken

· 1 tablespoon ginger garlic paste

· 1 tablespoon salt

· 1 teaspoon all-spice powder

· 4 tablespoons yogurt

· 4 tablespoons brown onion

· 1 tablespoon green chilli paste

· 2 tablespoons coriander leaves

· White & black pepper to taste

· 1 cup oil

· 4 tablespoons milk

· 1 tablespoon butter

· 6-8 green chillies

· 1 tablespoon corn flour

· 2 tablespoons cream

Method

Marinate the chicken with all ingredients. Leave it in the refrigerator for minimum three hours. Take it out from the fridge and keep aside. Put a clay pot on stove. Add the marinated chicken and cover the lid. Cook on low flame for about 40 minutes. When the meat is cooked through, put a piece of burning coal over the chicken on aluminium foil and cover the lid to give it a nice smokey flavour for 10 minutes. Garnish with green chilies and serve with naan.