Ingredients:

• Chicken – 1 kg
• Curd – 2 tsp
• Ginger Garlic paste – 2 tsp
• Chicken masala – 3 tbsp
• Chilli powder – 1.5 tsp
• Dhaniya powder – 1/2 tsp
• Jeera powder – 1/2 tsp
• Oregano – 1 tsp
• Haldi powder – 4 tsp
• Tez patta – 4 to 5 pieces
• Olive oil – 7-8 tsp
• Onions, finely chopped – 500 g
• Salt to taste

Method:

1. Marinate the chicken with curd, salt and 1 tsp of turmeric powder, for an hour.
2. In a non-stick pan, pour 2-3 tsp of olive oil and spread it evenly.
3. Fry each of the chicken pieces till they turn light brown and keep aside.
4. Heat the remaining olive oil in a deep vessel.
5. Add bay leaf, onions and fry till golden brown.
6. Add the rest of the spices and cook for 20-25 minutes, mixing it in regular intervals.
7. Add the chicken pieces and cook for 10 minutes.
8. Take it off the fire; rest it for 15 minutes before serving with roti or rice.

Recipe courtesy of Nishant Verma