INGREDIENTS:
500 gms Chicken
4Tbsp Oil
4 Onions
2 Tomatoes
1 Tbsp Yogurt
1 Bay Leaf
2 Cinnamon Sticks
4 Cloves
8-10 nos Peppercorns
1 Black cardamom
2 Tsp Chilly powder
1 Tsp Coriander powder
1/2 Tsp turmeric powder
salt to taste
METHOD:
Wash the chicken pieces and pat dry and marinate it with chilly powder, coriander powder, salt & turmeric powder and keep a side..
Grind 2 onions to a paste and the other 2 should be cut into dices and kept aside. .
Heat the oil in a heavy-based kadai
Add the bay leaf, cinnamon, cloves, peppercorns, cardamoms and black cardamom and stir fry.
Add the onion paste and cook till they turn brown.
Add ginger & garlic paste
Add fine cut tomatoes and add salt to taste and cook until the tomatoes dissolves into the gravy
Add the marinated chicken and saute for some time
Add the diced onions and curd and cook until the oil leave the masala
Add little water to dilute and cook the chicken until the gravy becomes thick
Add chopped coriander & serve with Parathas or Naan
4Tbsp Oil
4 Onions
2 Tomatoes
1 Tbsp Yogurt
1 Bay Leaf
2 Cinnamon Sticks
4 Cloves
8-10 nos Peppercorns
1 Black cardamom
2 Tsp Chilly powder
1 Tsp Coriander powder
1/2 Tsp turmeric powder
salt to taste
Grind 2 onions to a paste and the other 2 should be cut into dices and kept aside. .
Heat the oil in a heavy-based kadai
Add the bay leaf, cinnamon, cloves, peppercorns, cardamoms and black cardamom and stir fry.
Add the onion paste and cook till they turn brown.
Add ginger & garlic paste
Add fine cut tomatoes and add salt to taste and cook until the tomatoes dissolves into the gravy
Add the marinated chicken and saute for some time
Add the diced onions and curd and cook until the oil leave the masala
Add little water to dilute and cook the chicken until the gravy becomes thick
Add chopped coriander & serve with Parathas or Naan
