Ingredients:

• 1 kg – Chicken (broiler)
• 750 g – Curd
• 4 – big Onions (finely chopped)
• 1.5″ piece – Ginger (finely chopped)
• 8 to 10 flakes – Garlic (finely chopped)
• 4 to 5 – Green chillies (finely chopped)
• 1.5 tsp – Red Chilli powder
• 4 to 5 tsp – Mustard oil
• 3 tsp – coriander-cumin seed powder
• 1 tsp – Turmeric powder
• 1 tsp – Garam Masala powder
• 1/2 cup – water
• salt to taste

Method:

1. Clean and wash the chicken pieces.
2. Beat the curd. Add red chilli powder, coriander-cumin seed powder and turmeric powder and salt. Marinate the chicken pieces in the curd mixture in a fridge for an hour.
3. Heat oil in a heavy bottomed vessel to smoking point. Cool.
4. Fry the onions with ginger and garlic and green chillies.
5. Fry on low flame until the onions turn golden.
6. Add the marinated chicken.
7. Saute the chicken on low flame until the oil separates. Add water and salt to taste.
8. Cover and cook on low flame until the chicken is tender.
9. Stir at regular intervals while the chicken is being cooked. Garnish with garam masala powder.
10. Serve hot with rice.

Recipe courtesy of Anita Raheja