Ingredients:

• 1/2 kg – boneless Chicken
• For gravy:
• 1 – onion, finely chopped
• 2 – tomatoes, medium
• 3 pods – Garlic
• 1/2 inch – Ginger
• 1/2 cup – Cream (can substitute with yoghurt)
• 1 tbsp – dried kasoori Methi
• 2 tbsp – Coriander leaves
• 2 sticks – cinnamon, coarsely crushed
• 5 to 6 – Cloves
• 5 to 6 – pepper corns, coarsely crushed
• 2 to 3 – Cardamoms
• 1 – Bay Leaf
• For Chicken marinade:
• 1.5 tbsp – Yoghurt
• 1 tsp – ginger-garlic paste
• 1/2 tsp – Red Chilli paste
• Garam Masala powder
• Salt to taste

Method:

1. Clean the chicken pieces and marinate overnight with the marinade.
2. Scrape off any excess marinade from the chicken. Keep aside in a bowl.
3. Broil the chicken in a preheated oven, till tender and done.
4. Heat oil in a kadai. Add the bay leaf.
5. Add the onions and fry till golden brown.
6. Add ginger and garlic pieces, finely chopped.
7. Add chopped tomatoes after a few minutes.
8. Add garam masala – cinnamon sticks, cloves, peppercorns, cardamoms. Fry well.
9. In the bowl with the remaining marinade, add the cream (or yogurt), kasoori methi and half of the coriander leaves.
10. Add it to the gravy masala. Add the chicken.
11. Add salt to taste. Garnish with remaining coriander and serve hot with rice or roti.

Recipe courtesy of Chatterjee, Sirsha Asoke