INGREDIENTS:
Chicken cut into 4 pieces on the bone 800 grams
Coriander seeds 2 tablespoons
Cumin seeds 1 1/2 teaspoons
Cinnamon 1 inch
Cloves 4-5
Green cardamoms 4-5
Black cardamoms 2-3
Black peppercorns 1 tablespoon
Salt to taste
Red chilli powder 2 teaspoons
Yogurt 1/4 cup
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Oil 4 tablespoons
Onions grated 4-5 medium
Dried red chillies 2-3
Tomato puree 3-4 teaspoons
Turmeric powder 1/2 teaspoon
Green chillies 3-4
METHOD:
Dry roast coriander seeds, cumin seeds, cinnamon, cloves, green cardamoms, black cardamoms and black peppercorns till fragrant. Set aside to cool.
Place the chicken in a bowl, add salt, red chilli powder and yogurt and mix well.
Add garlic paste and ginger paste and mix again and keep in the refrigerator to marinate for 15-20 minutes.
Heat oil in a non-stick pan. Add onions and sauté till well browned.
Coarsely grind the roasted spices with dried red chillies.
Add tomato puree, turmeric powder and broken green chillies to the onions in the pan.
Mix well and sauté for 3-4 minutes. Add the marinated chicken and mix well.
Add ½ the spice powder and mix well. Add 2-3 tbsps water and mix again.
Cover and cook till the chicken is done.
Add the remaining spice powder and mix well, cover and cook on low heat for 10 minutes.
Remove from heat and let it stand for a few minutes before serving.
Serve hot.
