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- Chicken – 300 Gms
- Curd – 3 Tablespoons
- Salt – 5g
- Turmeric Powder – 5g
- Ginger garlic paste – 2 Tsp
For the dish:
- Onion – 3 large
- Garlic – 1 bulb (loosely chopped)
- Ginger – 2 inch (finely chopped)
- Green chilies – 5 (slit in the middle)
- Cinnamon stick – 3 inch
- Black Pepper 0 1 TblSpn
- Cardamom – 3
- Cloves – 3
- Red Chilli Powder, Coriander Powder, Garam Masala – 1 TblSpn
- Turmeric – 1 Tsp
- Curry leaves – 25 leaves
- Coriander (for garnishing)
- Oil – 3 TblSp
Firstly, the usual….marinating the chicken. Mix the chicken in curd, a pinch each of salt, turmeric and red chili powder. Longer the marination the better. Any marination less than 2 hours is useless.
Dice the onions and boil them in water for 3-4 minutes. Make a paste of this boiled onions. This is going to stink a bit. But it is worth it.
Heat oil in the pan. First goes the cinnamon stick, cloves, black pepper and cardamom. Then add green chilies, chopped ginger and garlic. After a minute add the curry leaves. Fry for 30-40 seconds, and then add the onion paste. Saute till the oil separates. Add the masala powders, and 2 spoons of water (not more than that). Give it a roll, add the chicken and salt. Close the lid and cook for 5 minutes. Chicken will leave some water and get cooked.
Open the lid and cook for 5 more minutes. Keep mixing the contents. This is to make sure all the water evaporates and dish becomes dry. Garnish with finely chopped coriander leaves.