Ingredients:

• 1 kg – Chicken pieces (medium)
• 2 – large Onions
• 1 cup – Water
• 1/2 cup – Oil
• For Chicken Marination:
• 1 cup – Curds
• 1 tsp – Lime Juice
• salt according to taste
• 1.5 tsp – chilli powder
• 2 tsp – Coriander powder
• 3/4 tsp – Turmeric powder
• 2 tsp – Garam Masala
• 1/2 cup – Chopped Coriander leaves
• 2 tbsp – Chopped Mint leaves
• 1 tbsp – Ginger Garlic paste
• For Onion Paste:
• 2 – large Red Onions,
• 2 to 3 – Bay leaves,
• 3 to 4 – Cardamoms

Method:

1. Marination:
2. Wash the chicken (cut into small size or medium size), slit it with a knife or just make holes into the chicken pieces with the help of fork, so that the marinate goes into the flesh.
3. Now take a big dish, put the washed chicken, all the above ingredients, mix well and set aside for 1 hour at least.
4. For the paste:
5. Slice the onions into rounds, boil in just enough of water for the onions to get submerged along with bay leaves and cardamoms.
6. Let it boil till the onions colour changes to slight transparent.
7. Take out excess water, let it cool and blend into thin paste in a blender.
8. Take a heavy bottom non-stick dish, heat oil add one or 2 small bay leaves, 2 cloves, 1 cardamom, 2 to 3 cinnamon sticks.
9. Stir for 1 minute and then add the onion paste.
10. Keep stirring for a minute or so and then add 1/2 tsp ginger-garlic paste.
11. Add a pinch of salt, chilli powder, turmeric powder, coriander powder and then stir.
12. Let the onion cook till the oil separates, say around 3-4 mins on medium flame.
13. When the oil separates from the onions, add the marinated chicken and stir for some time.
14. Let it cook for 10-15 mins, keep on stirring in between. When the chicken is 3/4th cooked, add a cup of water (optional: if you want a bit of gravy otherwise no need of adding water).
15. Stir for sometime and check for the salt. When the chicken is cooked take it out off the flame.
16. Garnish with coriander and serve.

Recipe courtesy of Anita