Ingredients:

• Chicken pieces – 500 g (boneless preferably)
• Oil – 3/4 cup
• Jeera – 1/2 tsp
• Tejpatta ( Bay Leaves ) – 2
• Dried red chilli – 2
• Garam masala:
• Cloves – 4
• Bari elaichi – 1
• Choti elaichi – 2
• Daalchini ( Cinnamon ) – 1 inch thin strip
• Onion – 2 medium size
• Ginger Garlic paste – 1 heaped tbsp
• Dhania patta – 1 tbsp, chopped
• Powdered masala:
• Haldi powder- 1 tsp
• Jeera powder – 1 tsp
• Dhania powder- 1 tsp
• Red Chilli powder- 1 tsp
• Garam Masala powder – 1 tsp
• Tandoori masala powder – 1 tsp (optional)
• Salt to taste
• Water – 1 litre
• Desi ghee- 1 tbsp

Method:

1. Wash the chicken thoroughly.
2. Heat oil in a non stick kadai, put jeera, tejpatta, and dried red chilli.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 mins.
4. Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 mins.
5. Lower the flame to minimum.
6. Put 1 tbsp desi ghee and cover the lid of the vessel.
7. Open the vessel after every 10 mins, saute and cover again.
8. After 30 mins, start testing whether or not the chicken is cooked.
9. It usually takes 30- 45 mins to cook chicken this way.
10. Garnish with chopped dhania patta.
11. Add 1 tbsp desi ghee, when chicken is cooked.
12. Serve warm with pulao or garam garam pooris/ parathas/ roti.

Recipe courtesy of Mohita Prasad