Step 1

In a blender, take chopped coriander, green chilies and 2 tablespoon of yogurt and blend into a smooth consistency. Add this to the remaining yogurt and mix. Set aside.

Step 2

In a saucepan, on medium heat, add cooking oil, garlic and ginger paste and cook for 30 seconds. Add the chicken to this and cook till the color of the chicken becomes white - indicating that it has cooked from the outside.

Step 3

Add salt, turmeric and garam masala at this stage and cook for 30 seconds more.

Step 4

Now immediately add the blended green yogurt mixture to the saucepan. Leave it to cook on low heat for 10-15 minutes or until the water evaporates and the curry becomes thick.

Step 5

Make sure, before taking the curry off the stove, that the chicken is tender and has cooked all the way through. If the chicken isn't tender yet, add a little more water and cook for 5 minutes more.

Step 6

Serve hot with Naan.