Ingredients:

• For curry:
• 2 tbsp – oil
• 1/4 tsp – Cumin seeds
• 1 – Bay Leaf
• 1 – star aniseed
• 2 – Red Chilli
• 1 cup – onion, finely chopped (1 large onion, use 3-5 Shallots for flavor)
• 1 cup – tomato, finely chopped (1 large tomato)
• 1/2 tsp – – Turmeric powder
• 1/2 kg – Chicken
• 1.5 tbsp – ginger-garlic paste
• Salt – to taste
• 1/2 tsp – chilli powder
• 1/2 tsp – coriander powder
• 1 tsp – Lemon juice (optional)
• Coriander Leaves/Cilantro, a handful
• For Garam Masala (to grind):
• 1/4 tsp – cumin seeds/jeera
• 1/4 tsp – black cumin seeds/black Jeera
• 2 – cloves/kirambu
• 1 – Bay Leaves
• 1 – cinnamon/pattai (2 cm)
• 1 – green Cardamom
• 1 – black Cardamom
• Fennel seeds/saunf, a pinch
• 1/2 tsp – pepper
• 1/4 tsp – Coriander seeds
• 1 tsp – chilli powder/milagai podi
• 1/2 tsp – coriander powder

Method:

1. Garam masala (to grind): Dry roast the above ingredients until the spices give out an aroma.
2. Let it cool and grind in a blender.
3. When it is 80 per cent done, add chilli powder and coriander powder, grind it to a fine powder.
4. For curry:
5. In a kadai, pour 2 tbsp of oil.
6. When it is hot add cumin seeds and let it splutter.
7. Immediately add finely chopped onions and saute until it is golden brown.
8. Add some salt to speed up the process.
9. This will take 5-8 minutes.
10. Add tomatoes and cover it with the lid until it becomes mushy and the onions and tomatoes blend to form a nice sauce.
11. This will again take 5-8 minutes on a low flame.
12. Keep an eye when it cooks, add a tablespoon of water if you think it is sticking to the kadai.
13. Now add chicken and fry until its colour changes or fry for 6-7 minutes on a low flame.
14. Add ginger-garlic paste and saute for another 4-5 minutes or until its raw smell disappears.
15. Add the ground garam masala powder, chilli powder, coriander powder, salt (as required) and stir.
16. Let the masala cook and blend with chicken.
17. It will take another 5-6 minutes for the raw masala smell to disappear.
18. Then add 5-8 tbsp of water and cover it with the lid and cook for 20-25 minutes on a low flame.
19. Stir in between to ensure that it doesn’t stick to the kadai.
20. Add coriander leaves, some lemon juice (optional) and stir.
21. Serve it with rice or rotis or even dosas.
22. Add a tbsp of cream (optional) and coriander leaves/cilantro to garnish.
23. Recipe courtesy: Food for 7 Stages of Life