½ kg chicken
1/2 cup onion paste
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (adjust to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
1/2 cup oil
1/2 cup tomato-ground
1-2 green chilies-chopped
1 tsp. garam masala. OR
1 black cardamom (Bari Ilaichi) seeds,
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
¼ tsp. cumin seeds (Zeera)
2 tbs. fresh coriander (Dhaniya) leaves and green chilies (chopped)
Fry onion paste in oil to light brown. Add ginger (Adrak), garlic (Lehsan) paste, yogurt, coriander(Dhaniya) seeds powder, chili powder, turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.