Ingredients
- 2 lbs Chicken
- 3 Onions thinly sliced
- 4 Green Chilles slit
- 1 Cup Yoghurt
- 2 Tsp Ginger-Garlic Paste
- 2 – 3 Tsp Red Chilli Powder Or as per taste
- 1 Tsp Dhania Powder
- 1 Tsp Cumin Powder
- 1/2 Tsp Turmeric Powder
- 3 Cardamom
- 2 Cloves
- 2″ Cinnamon
- Oil as required
- Salt Per taste
- Beat curds / yoghurt until smooth & well blended.
- Add turmeric powder, 1 Tsp Of Chilli Powder and 1 Tsp ginger garlic paste to the yoghurt & mix well.
- Add well washed & cubed chicken pieces to the yoghurt mixture & mix well.
- Marinate for an hour in the refrigerator. The more time marinated the better.
- Heat 3-4 tsps of oil in a pan & add 2 sliced onions. Fry them until golden.
- Cool & grind the onions along with 1 cardamom to fine paste along with little water.
- Heat Oil in a pan, add the cinnamon, cloves & cardamon to the oil when hot.
- After a minute, add 1 sliced onion & green chilles. Saute untill translucent.
- Add ginger garlic paste & fry for 1-2 minutes.
- Now add just the chicken without the yoghurt marinade.
- Fry the chicken well for 6-8 minutes on high heat.
- Add the chilli/dhania/cumin powders & fry for few more minutes.
- Add the marinade now along with a cup of water & salt.
- Cook chicken untill tender.
- Adjust the spices if needed. Add the onion paste & mix well.
- Simmer for a few more minutes, until done.
- Garnish with cilantro if needed.
