Ingredients:
Chicken – 400 gms, cut into medium pieces
Thick Curd – 1/4 cup, well beaten
Oil – 3 to 4 tblsp
Bay Leaf – 1/2
Cloves – 1
Cinnamon – 1/2 inch stick
Brown Cardamom – 1
Onion Paste – 1 cup (or more if desired)
Red Chilli Powder – 1/4 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder – 1/2 tsp
Ginger Garlic Paste – 1 to 2 tblsp
Tomato Puree – 1/2 cup
Cumin Powder – 1/4 tsp, roasted
Salt as per taste
Method:
1. Combine curd and salt in a bowl.
2. Add the chicken pieces and marinate for 30 to 45 minutes.
3. Meanwhile, heat oil in a pan over moderate flame.
4. Add bay leaf, cloves, cinnamon and cardamoms.
5. Fry for 30 seconds and add the onion paste.
6. Stir-fry till well browned.
7. Reduce flame to low.
8. Add chilli powder, coriander, turmeric and garam masala powders.
9. Stir to mix well.
10. Add ginger garlic paste and stir.
11. Add the tomato puree and cook till the onions and tomatoes blend well.
12. Add the marinated chicken pieces.
13. Reserve the marinade.
14. Stir well till chicken turns dry on moderate flame.
15. Reduce flame and add the marinade.
16. Cook for 3 to 4 minutes till the curd dries up.
17. Pour 1 1/4 cups of water and allow it to boil.
18. Cover the pan with a lid and cook on reduce flame for 2 minutes or till the chicken turns tender.
19. Sprinkle cumin powder and mix.
20. Garnish with coriander leaves.
21. Serve hot.
Note: image is for illustration purposes only and not that of the actual recipe.
