Enjoy the Taste of Shree Nehaa Masala

 For Marination:

• Chicken: 500g (cleaned and cut into medium pieces)
• Yogurt: 2 tbsp
• Ginger-garlic paste: 1 tbsp
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Salt: 1/2 tsp
• Lemon juice: 1 tsp

• Oil: 3 tbsp
• Onion: 2 large (finely chopped)
• Tomato: 2 large (pureed)
• Green chilies: 2 (slit)
• Ginger-garlic paste: 1 tbsp
• Shree Nehaa Chicken Masala: 2 tbsp
• Coriander powder: 1 tsp
• Garam masala: 1/2 tsp
• Water: 1.5 cups
• Fresh cream (optional): 2 tbsp
• Coriander leaves: 2 tbsp (chopped for garnish)

Step 1: Marinate the Chicken

1. In a bowl, combine chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, salt, and lemon juice.
2. Mix well and let it marinate for 30 minutes to 1 hour.

1. Heat oil in a heavy-bottomed pan or kadhai over medium heat.
2. Add the finely chopped onions and sauté until golden brown.
3. Add the ginger-garlic paste and sauté until the raw smell disappears.
4. Stir in the tomato puree and cook until the oil starts to separate from the mixture.

1. Add Shree Nehaa Chicken Masala, coriander powder, and garam masala. Mix well and cook for 2 minutes.

1. Add the marinated chicken to the pan and stir to coat the pieces with the masala mixture.
2. Cook for 5-7 minutes until the chicken changes color.
3. Add 1.5 cups of water, mix, and bring it to a boil.
4. Lower the heat, cover, and let it simmer for 20-25 minutes, stirring occasionally, until the chicken is fully cooked, and the gravy thickens.

1. If using, stir in the fresh cream and cook for another 2 minutes.
2. Garnish with chopped coriander leaves.

• Serve hot with steamed rice, naan, roti, or paratha.
• Add a side of sliced onions and lemon wedges for extra flavor.