Ingredients:

• 1 kg – boneless Chicken (cut into medium pieces)
• 1 cup – Curd (beaten)
• 4 – Onions (finely chopped)
• 1 bunch – fresh Coriander leaves (finely chopped)
• 5 – Cloves
• 6 – finely chopped Green chillies (or as per taste)
• 2-inch – Cinnamon stick
• 1 tsp – Cumin seeds
• 6 – green Cardamoms
• 2 – Bay Leaves
• 1/2 tsp – Turmeric powder
• 1.5 tsp – Garlic paste
• 1.5 tsp – Ginger paste
• 100 g – oil
• 1.5 cup – water
• Salt to taste

Method:

1. Wash and clean the chicken pieces.
2. In a vessel heat oil and add cloves, cinnamon stick, elaichi, bay leaf and cumin seeds. Saute for 2 mins.
3. Add the chicken pieces. Saute for 2-3 minutes on a slow fire.
4. Add turmeric powder and ginger garlic paste. Saute for 2-3 mins.
5. Grind coriander leaves, green chillies and onions to a fine paste.
6. Add this paste to the chicken. Add salt and mix well.
7. Cook on a low fire till the chicken is cooked and the oil separates.
8. Mix well and cook uncovered.
9. Add 1.5 cup water and cook again till the oil separates.
10. Add the beaten curd and mix well.
11. Cook on a low fire for few minutes.
12. Garnish with lemon wedges, juliennes of ginger and slit green chillies.
13. Serve hot with rotis or rice.

Recipe courtesy of Anita Raheja