Ingredients:

• Chicken thighs – 12
• Cardamom (elaichi) – 5
• Cloves-5
• Cinnamon-2″ piece
• Methi seeds (fenugreek) – 1/4 tsp
• Onion, chopped – 1.5 cup
• Ginger-garlic paste – 2 tsp
• Coriander powder – 2 tbsp
• Red Chilli powder – 2 tsp
• Tomatoes, chopped – 6
• Coconut paste – 3 tbsp
• Coriander leaves – 1/2 cup
• Pepper – 5 tbsp (crushed)
• Refined Oil – 5 tbsp
• Water – 1/4 cup
• Salt, pepper, and oil for marinating

Method:

1. Mix 2 teaspoons of pepper and salt and 2 teaspoons of oil in a bowl. Marinate the chicken pieces in this for 30 minutes.
2. Heat a pan, and add 3 tablespoons of oil and half fry the chicken in it.
3. In the remaining oil, add elaichi, cloves, cinnamon, and fenugreek seeds.
4. Add chopped onions and fry till translucent.
5. Add ginger-garlic paste and fry till the raw smell disappears.
6. Now add coriander powder and red chilli powder and fry.
7. Then add chopped tomatoes and fry till the oil separates.
8. Add crushed pepper, water, and the half fried chicken.
9. Add coconut paste and cook for 10 minutes or so.
10. Serve by garnishing with chopped coriander leaves.

Recipe courtesy of Farzana Malik