Ingredients
– Chicken (with bone or without) – 400 to 500 gms, skinned, chopped, Onion – 1, small, finely chopped, Ginger Garlic Paste – 3 to 4 tsp, Plain Yogurt – 1/4 cup, lightly beaten, Turmeric Powder – 1/4 tsp, Red Chilli Powder – 3/4 to 1 tsp, Tomato Puree – 3/4 to 1 tsp, Dry Red Chillies – 2, Black Mustard Seeds – 1/2 tsp, Fenugreek Seeds – 1/2 tsp, Cumin Seeds – 1/2 tsp, Fennel Seeds – 1/2 tsp, Kalonji (Nigella Seeds) – 1/2 tsp, Lemon Juice – 1/2 tsp, Oil – 4 to 5 tsp, Salt as per taste, Coriander Leaves – handful, chopped
Method
– Heat oil in a pan over medium flame.
– Add the dry red chillies, black mustard seeds, fenugreek seeds, cumin seeds, fennel seeds and kalonji. Fry for 10 to 20 seconds.
– Add the onions and saute until light brown. Add the ginger garlic paste and stir well. Now add the red chilli powder, turmeric powder and stir for 10-20 seconds.
– Add a splash of water if it starts sticking to the bottom. Add the tomato puree and cook for a minute or two.
– Add the chicken pieces, stir well and cook for 5 minutes. Ensure the chicken pieces are well coated in the masala. Pour 1/4 cup of water and cover the pan with a lid.
– Simmer on low flame for 15 to 20 minutes or until the chicken is cooked through. Add the yogurt, stir well and cook for 3 minutes. Remove the pan from the flame. Add the lemon juice and salt.
– Stir again to mix well. Garnish with coriander leaves. Serve with naan or roti.