I made this chicken curry with the basic ingredients, nothing fancy. I wanted to have enough gravy so that we can eat for both lunch with rice and dinner with chapati.
Ingredients:
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1 whole chicken cut to medium size pieces
1 big red onion sliced
2 tomatoes chopped
1 tbsp Ginger-Garlic paste
1 Bay Leaf
2-3 Green Cardamom
1 1/2 inch stick Cinnamon
5-6 whole Black Peppercorns
3-4 Cloves
1/4 tsp Fennel seeds
1/2 tsp Cumin seeds
1 tbsp Red Chili powder
1 1/2 tbsp Coriander powder
1 tsp Garam Masala powder
1 tsp Turmeric powder
Salt to taste
1/4 cup Cilantro chopped
2 tsp Oil
Method:
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1. Clean and wash the chicken. Marinate the chicken with half of the ginger-garlic paste, salt, turmeric, chili and coriander powder for about 2-3 hours or overnight.
2. In a sauce pan or deep dish pan, add oil, when it's hot add bay leaf, cardamom, cloves, cinnamon stick, peppercorns, fennel seeds and let it saute it for a min.
3. Add the rest of the ginger-garlic paste, and saute it for about a min or until it turns slight brown, add the onions and saute it until it turns brown, add the tomatoes, cover and cook until the tomatoes get soft.
4. Now add the chicken and increase the flame to medium high and cover and cook it for about 2-3 mins each side.
5. Now add enough water and cook the chicken for about 15 mins or until the chicken is tender and fully cooked.
6. Off the flame and garnish with cilantro and serve hot with steamed rice or mixed rice or chapati.
