It is an amazingly simple dish and is my favorite when I need to make chicken but don't want to spend too much time in the kitchen. Try it out and let me know how it went for you!
What Goes In:
Chicken pieces – 1 kg
Yogurt – 1 cup (beaten)Onions – 2 (chopped)
Ginger-Garlic Paste – 1½ tbsp
Green Chilies – 2
Tomatoes Puree – 4 tbsp
Cumin Seeds – 1 tsp
Green Cardamom – 3
Black Cardamom – 1
Cloves – 2-3
Cinnamon – 1” piece
Bay Leaf – 1
Black Pepper (whole) – 7-8
Turmeric Powder – ½ tsp
Chili Powder – 1½ tsp
Pepper Powder – 1 tbsp
Garam Masala Powder – 1 tsp
Salt – to taste
Oil – 2 tbsp
Coriander Leaves (chopped) – a handful
The “How To”:
1. Clean the chicken pieces thoroughly and make small cuts on the flesh to allow the marinade to be absorbed completely and to allow the chicken to cook well
2. Marinate the chicken with the yogurt, ½ tbsp of ginger garlic paste, chili powder, turmeric powder, garam masala powder, ½ tbsp of pepper powder and 1 tsp of salt. Keep in fridge for 2-3 hours.
3. Heat oil in a pan, add the cumin seeds, green and black cardamom, cloves, cinnamon, whole black pepper, and bay leaf.
4. Add chopped onions and fry till the onions turn translucent (1-2 minutes).
5. Add the remaining ginger garlic paste and fry till the raw smell of the paste is reduced. Add the tomato puree and fry for ½ minute.
6. Add the marinated chicken pieces and bring to a boil. Then lower the heat and cover and cook for 20 minutes. Add the remaining pepper powder, coriander leaves and salt and cover till fully cooked.
7. Serve hot with rice or rotis. Can be garnished with split green chilies and curry leaves, if desired.
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