INGREDIENTS:
Chicken legs n wings - 1 kg
Ginger - 2 whole pods peeled
Ginger - 2 Tbsp
Onion - 4 large size finely chopped
Red tomatoes - 4 medium size finely chopped
Kashmiri chillies - 8 no.soaked in hot water
Coriander leaves - 1/2 cup finely chopped
White pepper - 1/2 + 1/2 Tsp freshly crusted
Blackpepper powder - 1/2 Tsp
Turmeric powder - 2 Tsp
Salt - to taste
Garam masala powder - 1/2 Tsp
Oil - 1/4 cup + 4 Tbsp
Cumin seeds - 1 Tsp
Green cardamom - 4
Cloves - 6
Cinnamon - 2"
METHOD:
1 - Wash chicken pieces properly and keep aside in strainer to drain excess water.
2 - Put chicken pieces in a large bowl. Add salt, blackpepper,white pepper, red chilli powder n mix well. Keep aside for an hour.
3 - Make paste of garlic n Kashmiri chillies and ginger n coriander leaves.
4 - Heat oil in a heavy bottom pan. Fry chicken pieces both sides till light brown colour. Keep aside.
5 - Sift rest of oil plus 4 Tbsp in an another kadhai n heat on medium heat. Crack cumin seeds n whole garam masala for 15 seconds. Add onion n a pinch of salt and fry for till light pink.
6 - Now add chilly garlic paste and fry for 5 minutes. After that add ginger coriander leaves paste n fry for another 2 min. Stir well in-between.
7 - Now add chilly powder, turmeric powder, white n black pepper powder, salt and fry for one minute on low heat. Add tomatoes, put lid on the pan and fry till oil comes out from masala. Stir properly in-between to save from burning.
8 - Add all fried chicken pieces in masala and mix well. Add garam masala powder and fry for another 2 min with lid. Now add 1/2 cup of water and give a boil so spices flavours will mix together.
9 - Sprinkle freshly chopped coriander leaves and serve hot with plain chapati and paratha.
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