Ingredients:

• Chicken – 1000 grams
• Chilly Powder- 2 tsp
• Turmeric powder – ½ tsp
• Black Pepper Powder – 1 tsp
• Garam Masala Powder – ½ tsp
• Ginger-Garlic Paste – 2t bsp
• Salt to taste
• Water – 1 cup (250 ml)
• Oil – 5 tbsp
• Homemade Yogurt (Curd) 2 tsp
• Ripe Tomatoes – 2
• Brown Onion – 1 large
• Curry leaves – 1 sprig

Method:

1. Mix all powders with ginger garlic paste in curd to a smooth consistency.
2. Add the chicken pieces, cover with foil and marinate for 2 hours, in the fridge.
3. Take a thick bottomed pan, add oil. To the heated oil add onion and curry leaves. Add salt.
4. Sauté the onions for 10 mins. till they turn golden brown.
5. Add tomatoes and the marinated chicken.
6. Add water, cover and cook on low flame for 35-40 minutes. Stir occasionally. Slow roasting is a nice way to keep the chicken tender and moist.
7. Do not add too much water, or it will take long to dry up and will make the chicken too soft.
8. Serve hot garnished with finely sliced onions to go along-with naan, roomali roti or rice.