1) 1 kg Chicken, skinless and cut into 8 – 12 pieces
2) 2 Onions
3) 2 Tomatoes
4) 2 Tablespoon ginger Garlic paste
5) 1 Piece Star Anise
6) 2 Bay Leaves
7) 3-4 Elaichi/Cardomom
8) 3-4 Long/Cloves
9) 2 Tablespoon Oil
10) 1 Teaspoon Sugar
11) 1/2 Teaspoon Turmeric Powder
12) 1 Teaspoon Coriander Powder
13) 1/2 Teaspoon Garam Masala
14) 1/2 Teaspoon Red Chilli powder
15) 2 Teaspoon Chicken Masala
16) 1 cup Curd/Yogurt beaten
17) 4 Cups of water
18) Salt to taste
19) 2 Tablespoon Malai/Cream
20) 1/2 Cup Milk


* Wash and clean the chicken and keep aside
* Make a paste of onions and puree tomatoes and keep aside seperately
* In a wok, heat oil, add cloves, bay leaves, elaichi and star anise
* After they crackle add onion paste and ginger garlic paste
* Saute till the paste drieds up and changes color to brown
* Add Tomato puree and sugar, saute till it sticks to bottom and leaves oil
* Add Curd and saute till curd gets absorbed and masala turns brown in color or leaves oil
* Add all dry spices(Red chilli, coriander, garam masala, turmeric, salt, chicken masala), mix well
* When done, add chicken pieces and cook covered till chicken starts loosing water
* Add Water and let it cook for next 20 mins or till chicken gets soft
* Keep the gravy consistency thick. If too much water is there cook uncovered for 5 mins
* Finally add malai or cream to it and mix well, cook for 2-3 minutes uncovered
* Add milk and mix well, take off gas and its ready to be served!
* Serve hot with Nan, or chapatis or roomali rotis!

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