INGREDIENTS
– 1 kg chicken, washed, cleaned and cut into big pieces
– 4 tablespoons oil
– 1/2 cup onion, sliced
– 1 1/2 cups tomatoes, peeled and sliced
– 2 tablespoons fresh coriander leaves, chopped,
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 4 teaspoons garam masala powder
– 2 bay leaves
– 4 whole red chilies
– 2 teaspoons coriander seeds
– 1 teaspoon red chili, powder, salt
Method
– Grind corriander seeds and whole red chillies into a coarse powder.
– Heat oil in a kadai.
– Add bay leaves.
– After about 30 seconds, add onions and saute till they turn light golden brown.
– Add ginger-garlic paste.
– Saute for 2 minutes on medium flame.
– Add the above coarse powder.
– Stir well.
– Add tomatoes and cook till they are fully cooked.
– Add chicken pieces, salt to taste and red chilli powder.
– Mix well.
– Cover the kadai.
– Cook till the chicken becomes tender.
– Sprinkle garam masala powder over the chicken.
– Garnish with corriander leaves and onion rings.
– Serve hot with rotis or parathas.