Ingredients:

• 1 whole Chicken (3 lbs), (cut into pieces)
• 3 Onions (finely chopped and lightly sauteed in 2 tsp of butter)
• 3 Tomato (diced)
• 3 tbsp – Garlic paste
• 3 tbsp – Ginger paste
• 2 tbsp – Curd
• 3 tbsp – Tomato ketchup
• 2 tsp – soya sauce
• 1 bell pepper/capsicum (big, diced)
• 4 – 5 tbsp – olive/canola/vegetable oil
• 2 tbsp – Butter
• Salt as required
• Spices (freshly ground):
• 5 Cardamom
• 8 Cloves
• 6 pepper Corns
• 4 nos of 2 inches Cinnamon
• 1 tsp – Fennel seeds
• 2 tsp – cayenne powder (red chilli powder)
• 1 tsp – Turmeric powder
• 3-4 tsp – Coriander seeds or coriander powder (if using seeds, roasted and freshly ground)

Method:

1. Marinate the chicken with the garlic-ginger paste, curd and the freshly grounded spices and salt for 1 hr.
2. Heat 5 tbsp of olive oil (or veg oil or canola oil) in a deep frying pan.
3. Add the marinated chicken.
4. Wait, till all the water from the chicken is evaporated and brown the chicken in the oil.
5. This would take about 10 – 15 minutes.
6. Add 2 tbsp of butter.
7. Add the sauteed onions and stir for 5 minutes.
8. Add tomatoes and capsicum.
9. Add these ingredients only after all the water has been evaporated.
10. Add more salt if required
11. Once the tomatoes blend well, add the ketchup and soya sauce.
12. Stir fry, till you see the oil separating from the sides of the pan.
13. Simmer for 10 minutes i.e till the chicken is fully cooked.
14. Garnish with fresh coriander leaves.
15. Serve hot with rice or bread.

Recipe courtesy of Shilpa terrence