1) 1 Kg Chicken cut into pieces
2) 3 Onions
3) 3 Tomatoes
4) 1 Tablespoon Ginger garlic paste
5) 2 pieces Elaichi/ Cardamom
6) 1″ Dalchini/Cinnamon stick
7) 2 Tablespoon oil
8) 1 Cup Beaten Curd/Yogurt
9) 3 Teaspoon Chicken Masala
10) Salt to taste
11) 2 Teaspoon Red Chilli Powder
12) 2 Teaspoon Coriander powder
13) 1 Teaspoon Turmeric Powder
14) 1 Teaspoon Garam Masala Powder
15) 1 Onion sliced and deep fried to garnish
16) 1/2 Cup Coriander Leaves chopped for garnish


* Wash the chicken pieces and keep aside.
* Make onion paste and tomato paste and keep aside
* Deep Fry 1 onion slices till brown for garnish and keep aside
* In a pressure cooker/wok heat up oil and add cinnamon and cardamom
* Then Add in Ginger garlic paste and cook for few minutes
* Add in onion paste and cook till paste turns color
* Add in tomato paste and cook till water dries out
* Add in Curd and cook till the paste leaves oil in the utensil
* Add Turmeric, salt, Garam masala, red chilli, coriander powder and chicken masala* and mix well

** Chicken Masala is common masala found in any grocery shop

* Cook the paste well for 5 – 6 minutes till it starts to stick at the bottom
* Add 1/2 Cup water and Chicken pieces and mix well
* Cook with open lid till chicken changes color
* Finally add water according to the curry style you want**

*** Less water for a thick gravy to have it with nan, parathas or Chapatis
*** More water for a thinner gravy to have it with rice or boiled dalia

* Cook for 20 minutes till the chicken is soft and its done
* Garnish with fried onions and coriander leaves and serve hot with chapatis or rice.

Write A Comment