Ingredients:

• 1 kg – Chicken (chopped into pieces)
• 2.5 – large Tomatoes
• 1 – large Onion
• 3 tbsp – Ginger paste
• 3 tsp – Garlic paste
• 6 – Green chillies (minced)
• 3 tsp – Red Chilli powder
• 3 tsp – coriander powder
• 3 tsp – Turmeric powder
• 2 tsp – cumin powder
• 2 tsp – Garam Masala powder
• 1 small cup – Curd (drain excess water)
• For whole garam masala:
• Cinnamon – 2
• Cloves – 2
• Cardamom – 2
• Big Cardamom – 1
• Aniseed – little
• Bay Leaves -3

Method:

1. Wash the chicken pieces thoroughly.
2. Mix half the quantity of ginger paste, garlic paste, red chilli powder, cumin powder, coriander powder, turmeric powder and curd in a bowl. Add salt, minced green chillies and curd and make a paste.
3. Apply the mixture to the chicken pieces and marinate for 2 hours.
4. Cut the onion finely.
5. Head oil in a pan. Add the ingredients for whole garam masala.
6. When it crackles, add onions and saute till they become golden brown.
7. Add the remaining ginger paste, garlic paste and the remaining spices. Saute for a while.
8. Add the finely chopped tomatoes and keep stirring on high flame.
9. Add a little bit of water and keep cooking for at least 15 mins till a thick gravy is formed.
10. Add the chicken pieces and stir.
11. Add very little water if required and cook on a high flame for 3 mins.
12. Cover the lid and cook till the chicken is tender.
13. Serve hot with tandoori roti or naan.

Recipe courtesy of Nusrat Momin