Ingredients:

• 1 kg – broiler Chicken (cut into medium sized pieces)
• 1 cup – curds
• 5 – medium sized Onions (finely chopped)
• 6 tbsp – oil
• 1 tsp – Cumin seeds
• 4 to 5 – Cloves
• 1 stick – Cinnamon
• 2 – black Cardamoms
• 4 – green Cardamoms
• 2 to 3 – Bay Leaves
• 5 – Green chillies (finely chopped)
• 1 tbsp – Ginger Garlic paste
• 4 – medium sized Tomatoes (finely chopped)
• 3 tsp – coriander powder
• 2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tbsp – kasoori Methi
• 2 tbsp – fresh Cream
• Salt to taste
• To garnish:
• Finely chopped Coriander leaves
• 2 – Green chillies (slit)
• 1 inch – Ginger

Method:

1. Clean and wash the chicken. Marinate in curds for an hour.
2. Lightly heat oil in a non-stick or a heavy bottomed kadai.
3. Add cumin seeds, cloves, cinnamon, cardamoms and bay leaves. Saute for a few seconds.
4. Add onions and green chillies. Saute the onions on a low flame till golden.
5. Add the tomatoes, salt and cook on a low flame till tender.
6. Add the powdered masalas and mix well. Saute on a medium flame till oil separates.
7. Add the marinated chicken and mix gently.
8. Cover the kadai with a lid, having some water on it.
9. Cook on a low flame, stirring gently at regular intervals.
10. Add little water if required. Cook till the chicken is tender.
11. Add crushed kasoori methi and fresh cream. Simmer for five minutes.
12. Garnish with coriander leaves, slit green chillies and juliennes of ginger and serve hot with rotis.

Recipe courtesy of Anita Raheja