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Ingredients
- 800 grams chicken cut into small pieces
- 1 cup finely chopped onion
- 2 green chilies chopped.
- 1 large finely chopped tomato
- 2 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- teaspoon ½turmeric powder
- 5 tablespoon Cooking oil
- 1 teaspoon salt
- 6 Curry leaves
For Masala:
- 3 tablespoon black peppercorns
- 2 tablespoon Coriander Seeds
- 1 tablespoon of cumin seeds
- 1 teaspoon shahi jeera
- 5 green cardamom
- 1 inch stick of cinnamon
- 2 leaves small bay
- 1 cup 250 Ml
Ingredients
For Masala:
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Instructions
- Heat a pan and dry roast all masala ingredients. Crush or grind coarsely. In this recipe, stone mortar and pestle were used to crush the whole spices.
- Heat cooking oil in a kadai and add the chicken pieces and 1 teaspoon salt. Stir fry on medium heat for 2 to 3 minutes and the chicken slightly changes color. Remove on a plate and set aside.
- In the same kadai add chopped ginger and chopped garlic. Fry for a few seconds till the raw smell disappears.
- Then add chopped onion and saute till light golden. Now add chopped tomatoes, chopped green chilies, and ½ teaspoon turmeric powder. Cook for 5 minutes or till the tomato softens and blends with onion.
- Return the chicken pieces to the kadai, add salt and cook till chicken is half done, almost for 10 minutes. By this time you will find that there is a lot of moisture released by the chicken and other ingredients.
- Once the chicken is half done, add the prepared masala powder to the curry and cook till chicken is fully done.
- Heat another pan and fry some curry leaves and pour this oil over the curry.
- Serve this semi-dry gravy with roti, naan or chawal ki roti