Ingredients:
Chicken – 1 kg
Onions – 1 cup, finely chopped
Tomatoes – 2 cups, chopped
Garlic – 6 cloves, chopped
Fresh Ginger – 1 tblsp, minced
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Red Chilli Powder – 1 tsp
Black Pepper – 1/2 tsp
Cumin Powder – 1/2 tsp
Salt – 1 tsp
For the Tempering:
Oil – 4 tblsp
Curry Leaves – 4 to 6
Cinnamon Sticks – 2 to 4, small
Bay Leaf – 1, crumbled
Black Peppercorns – 6
Fennel Seeds – 1/4 tsp
Cumin Seeds – 1/2 tsp
Method:
1. Wash the chicken thoroughly and remove the skin.
2. Cut the chicken into small pieces.
3. Set aside.
4. Put the oil in a wide-bottomed frying pan over medium heat.
5. When the oil is hot add the curry leaves, cinnamon, bay leaf and peppercorns.
6. Fry over medium heat till the peppercorns splutter.
7. Sprinkle in fennel and cumin seeds.
8. Fry till the cumin seeds turn brown.
9. Stir in the onions, tomatoes, garlic, ginger and turmeric powder.
10. Cook till the onions are soft.
11. Add the chicken.
12. Brown well and cook over high heat till it is partially cooked.
13. Reduce heat and sprinkle in the remaining spice powders and salt.
14. Mix till the chicken is well coated with spices.
15. Simmer covered over medium heat for 30-45 minutes till the chicken is tender.
16. Stir frequently, adding 1 cup of water, as required to prevent the chicken from sticking to the pan.
17. Cook over medium heat till the gravy is reduced and the chicken is well coated.
18. Serve.
