Ingredients
Chicken – 350 to 400 gms, boneless, skinless, chopped
Onion – 1, big, finely chopped
Tomatoes – 100 gms, chopped
Ginger Garlic Paste – 2 to 3 tsp
Cumin Seeds – 1/2 tsp
Cloves – 2, crushed
Black Cardamom – 1
Cinnamon – 1/4 inch piece
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Coriander Leaves – small handful, chopped
Butter – 2 tsp
Oil – 2 tsp
For the marinade
Extra-Virgin Olive Oil – 1/2 tblsp
Vinegar – 1/2 tblsp
Garlic Paste – 2 tsp
Green Chilli – 1, finely chopped
Black Pepper Powder – 1/4 tsp
Salt – 1/2 tsp
Method
– Combine all the marinade ingredients in a large bowl.
– Add the chicken pieces and mix well.
– Cover with a lid and keep it in the fridge for 3 to 5 hours or overnight.
– Heat oil and butter in a pan over medium flame.
– Saute the onions for a minute.
– Add the green chillies and ginger garlic paste.
– Stir well and cook for a minute.
– Add the cumin seeds, cloves, black cardamoms and cinnamon.
– Stir again.
– Add the tomatoes, salt, turmeric powder and red chilli powder.
– Cook for 5 to 10 minutes.
– Add the chicken (with the marinade) and stir well.
– Cook for 5 minutes.
– Garnish with coriander leaves.
– Remove after a minute.
– Serve with rice or roti.