Ingredients:

• 500 g – broiler Chicken
• 1 cup – Curd
• 1 tsp – Coriander seeds
• 1/2 tsp – peppercorns
• 1/2 tsp – cumin
• 8 – Red Chillies
• 1/2 pod – Garlic
• 1/2″ piece – Ginger
• 1/4 tsp – Turmeric
• 2 – Onions
• 2 – Cloves
• 2 tbsp – Tomato puree
• salt to taste

Method:

1. Dry-fry the coriander seeds, cumin, peppercorns, red chillies, cloves, garlic, ginger and onions and grind into a paste.
2. Cut the chicken into medium-sized pieces, marinate with the masala paste, curd, turmeric and salt amd keep aside for an hour.
3. Pressure-cook the chicken for 3 whistles.
4. Transfer the cooked chicken into a vessel. Add the gravy along with tomato puree to a pan.
5. Let it cook for 4-5 minutes under medium heat until the gravy becomes a bit dry.
6. Now add the chicken pieces and cook for 3 minutes or until completely fried. Serve hot.

Recipe courtesy of Uma Devi