Ingredients:

• 1 kg – Chicken pieces
• 4 tbsp – oil
• 1/4 tsp – Ginger paste
• 1/4 tsp – Garlic paste
• 2 – onions, chopped finely
• 1/2 tsp – Garam Masala
• 2 – green chillies, chopped finely
• 1/4 tsp – Cumin seeds
• 1/4 tsp – Mustard Seeds
• A pinch of Asafoetida
• 1 tsp – Fennel seeds
• Salt to taste
• 1 tbsp – Lemon juice
• 2 – Cloves
• 2 – Bay Leaves
• 1/4 tsp – pepper powder
• Coriander leaves for garnishing
• For dry masala:
• 1 tsp – cumin powder
• 2 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder

Method:

1. Marinate chicken pieces with lemon juice, pepper powder, salt and ginger paste. Keep aside for 4-5 hours
2. Heat oil in a pan. Add mustard seeds.
3. When they splutter, add asafoetida and cumin seeds.
4. Add cloves, bay leaves and fennel seeds.
5. Add onion and saute till transparent.
6. Add garlic paste and green chillies. Fry till fragrant.
7. Add 1 cup of water and bring to boil
8. Add chicken pieces, salt and dry masala.
9. Cover and cook till the chicken is tender.
10. Add garam masala to the curry.
11. Garnish with coriander leaves and serve hot with rice.

Recipe courtesy of Sify Bawarchi