½ kg chicken (bone in)
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2-3 tbsp oil
1 bay leaf
4 cloves
2 inch thin cinnamon stick
3 green cardamom
½ tsp cumin (optional)
2 green chillies, slit
1 cup finely chopped onions
1 tbsp ginger garlic paste
½ cup finely chopped ripe tomatoes (deseeded)
¼ tsp turmeric powder
salt
¾-1 tsp red chili powder
1½ tsp garam masala
Chopped coriander leaves
½-1 cup hot water
Wash chicken and drain. Chop onions and tomatoes finely. Heat oil in a pan, add dry spices and fry until fragrant. Add onions, chillies and fry until golden. Add ginger garlic paste. Add mashed tomatoes, turmeric and salt. Mix well and cook until the tomatoes soften. Add curd or cashew paste and red chilli powder. Add chicken, garam masala and coriander. Cook until the meat turns white. Cover and cook on a low flame for 3-5 minutes. Add 1 cup hot water to make a thick gravy. Cover and cook on a medium flame until tender.