600gm Chicken with bones
3 Large Onions chopped finely
2 Large Onion cut into quarters
1Tbsp ginger garlic paste
3 Large tomatoes puree
1 large tomato cut into quarters
3 Green Chillies.
1 Black Cardamom
2 Green Cardamom
1" Piece of Dalchini
2 Tbsp Curd
2 Tsp Turmeric powder( Haldi)
1 Tsp Red Chilli Powder
1 Tsp Kasmiri Chilli powder
1 Tsp Garam Masala
1 Tsp Coriander Powder
2 Tsp salt or to taste.
3 Tbsp cooking Oil.
Here We go
Wash chicken thoroughly and cut into curry pieces. Alternatively you use Chicken legs only. Rub the chicken pieces extensively with 1 Tbsp of ginger garlic paste, 1 tsp salt and 1 tsp of turmeric powder. Set Aside to be used later.
Add 1 tsp of Kashmiri chilli powder to the Curd. Beat it well to a smooth consistency. Set Aside to be used later.
Heat 3 tbsp oil in a pan.
Crush the black cardamom, green cardamom and dalchini in a mortal and add to the oil. Saute for 1 min.
Chop 3 large onions finely and add to the oil. Pureed onions are not advised as it won't give the desired consistency of gravy. Saute the onions till it turns light brown. Add 2 tbsp of water and saute for another min. This will help in softening the onions.
When onions are done, add 1 tbsp of ginger garlic paste. Again saute till the oil leaves. Add little water to avoid sticking it to the bottom of the pan.
Now is the time to add tomato puree. After adding tomato puree, keep on stirring the whole masala till oil leaves it's sides.
Add Curd mixture, chilli powder ,turmeric powder, dhania powder and salt to the masala. Saute for 2 to 3 min Or till oil separate.
Now to the masala mixture add the marinated Chicken. Roast the chicken for 5 min, stirring it constantly on medium flame.
After Sauteing chicken for 5 min Add 1 onion cut into quarters to the chicken. Also add garam masala. Put 250 ml of water into the chicken and Stir to combine.
Cover the pan and let it cook on low flame till the chicken is done. It will approximately take 15 to 20 min depending upon the quality of chicken.
When the Chicken is cooked, Add 1 onion and 1 tomato cut into quarters. Slit the green chillies and add to Chicken. Combine everything. Saute for 2 minutes cover it with lid and Switch off the flame. Let it sit for 5 min and then serve.
Serve the chicken with Chapatti, nan or rice as main course.
When you saute the masala, keep on adding a little bit of water. This prevents burning of masala. This also helps in forming a homogenous mixture of masala.
Slow cooking helps in retaining flavours.