Ingredients:

• 1/4 kg or 0.55 lb – Chicken
• 1 – finely chopped Onion (big)
• 1 – finely chopped Tomato (medium)
• 1 inch – Ginger
• 8 pods – Garlic
• 1 tsp – chilli powder
• 1/8 tsp – Turmeric powder
• 3-4 tbsp – oil
• 2.5 cups – water
• Salt to taste
• For Garam Masala (grinding required):
• 5 – Cloves
• 2 – Cinnamon sticks
• 1/4 tsp – Cumin seeds
• 1/4 tsp – Saunf
• 2 – black Cardamoms (or green Cardamoms)
• 1.25 tsp – whole pepper
• 1.5 tsp – coriander/dhania powder

Method:

1. Except coriander powder, dry roast all the garam-masala ingredients. Grind it into a slightly coarse powder.
2. Then, add coriander powder and grind it for a few seconds. Do not add water in this process.
3. Grind the ginger and garlic into a fine paste. Add 3-4 tbsps of water.
4. In a saucepan, heat oil. Add the chopped onions and saute until they turn golden brown.
5. Add turmeric powder and fry for a few seconds.
6. Add tomato and 1/4 tsp of salt and let it cook until it becomes mushy and blends nicely with the onion.
7. Add chicken and fry it until its colour changes.
8. Add ginger-garlic paste and fry it until the raw smell disappears and the oil starts leaving the pan.
9. Add the remaining salt and chilli powder. Mix it well.
10. Add 2 cups of water and let it cook for 5 minutes.
11. Now, add the garam masala and remaining 1/2 cup of water and let it cook for 30 minutes on a low flame.
12. Close the lid to lock in the aroma while cooking.
13. Remove from flame.
14. Garnish with coriander leaves and curry leaves.
15. Serve with hot rice, rotis or parathas.
16. Recipe courtesy: Food for 7 Stages of Life