Marinate the cleaned Chicken with the measured amounts of onion & the 3G pastes, put in the salt & a pinch of sugar & lastly, put in it the measured Chilli-Tomato Ketchup.

Give it a good mix with hands coating the chicken pieces well & cover it to marinate for about 2/3 hrs, more is good.

Post the chicken is well marinated for the given time, take a frying/pressure pan, put in it the butter- let it melt well & then, two whole dried red chillies.

Once it smells good put inside the entire Chicken & keep the gas oven, on the high flame for 5/6 mins while stirring continuously for sometime & reduce it to the medium flame & allow it to cook while covering for at least 15 mins.

In between, Please check while giving it a good stirring at intervals to avoid & cross check, it’s not sticking to the bottom of the frying pan.

Again cover & cook for another 15 mins. While checking & stirring in between. Also, now, can once cross check it.

At this point, you can put it in the pressure cooker & whistle for upto 2/3 times but I prefer doing it in the kadhai/wok/pan itself, it gives a smooth shiny texture along with a controlled thick & rich gravy, with absolutely well cooked- soft & juicy chicken.

Lastly, before putting off the gas flame put a drop of butter into it and it’s ready to be served absolutely hot with Rice/Paratha/Roti/Chapatis, Nun/Kulcha/Rumali Roti, etc.