Ingredients:

• 1 kg – Chicken
• 4 – medium size onions, finely sliced
• 4 – tomatoes, medium size, chopped
• 1 tbsp – Garlic paste
• 1 tbsp – Ginger paste
• Salt as taste
• 1.5 tsp – Red Chilli powder
• 1/4 tsp -turmeric powder
• 1 tsp – coriander powder
• 250 g or 1 cup – Curd
• 1 tbsp – Lemon juice
• 8 – big Green chillies
• 1.5 tsp – Fennel seeds
• 1 tsp – Nigella Sativa seeds

Method:

1. Dry roast fennel seeds and onion seeds in a frying pan for 2-3 mins on low heat or till you get nice smell of fennel seeds. Keep aside.
2. Beat curd with a fork and keep aside.
3. Heat oil in a deep pan and fry finely sliced onions till light golden brown.
4. Add garlic paste and ginger paste.
5. When the pastes turn slightly brown, add the chopped tomatoes.
6. Cook covered on low heat till tomatoes are soft.
7. Add chicken and salt and fry for a few minutes.
8. Now add red chilli powder, turmeric powder, coriander powder and 1 cup water.
9. Bring to a nice boil.
10. Cover and cook till chicken is half done.
11. Add the beaten curd, lemon juice and green chillies.
12. Cook on medium heat for 2-3 minutes.
13. Stir in dry roasted fennel seeds and Nigella seeds.
14. Cover and cook till chicken is done.
15. Increase the heat and let it cook till oil separates and the gravy thickens.
16. Recipe Courtesy: Mareena’s Recipe Collections