Ingredients:

• 500 g – chicken, boneless
• For the marination:
• 1/2 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• 2 tsp – Kashmir chilli powder
• 1/2 tsp – Turmeric powder
• salt to taste
• For the Masala:
• 2 sliced Onions
• 2 chopped Tomatoes
• 1/2 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• 5 green Cardamoms
• 6 Cloves
• 2-inch Cinnamon stick
• 1/2 tsp – pepper powder
• 1/2 tsp – coriander powder
• 2 sprigs Curry leaves
• 2 tbsp – oil

Method:

1. Marinate the chicken with the ginger-garlic paste, chilli powder, turmeric powder and salt. Keep aside for 30 minutes.
2. Pound the cardamoms, cloves and cinnamon to a fine powder. Keep aside.
3. Heat oil in a pan. Add the marinated chicken and saute over medium heat till light brown in colour. Drain onto an absorbent paper.
4. In the remaining oil, add the curry leaves and stir for 10 seconds.
5. Add the sliced onion and saute till light brown.
6. Add the ginger-garlic pastes and stir till the raw smell goes.
7. Add the coriander powder, pepper powder and the pounded spices and stir for a minute.
8. Add the chopped tomatoes and cook till oil separates.
9. Add the chicken pieces and mix well.
10. Adjust the seasoning. Cook further till the chicken is done and the masala has evenly coated the chicken.
11. Serve hot with rice or roti.
12. Recipe Courtesy: Mareena’s Recipe Collections