1/2 kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
3 tsp salt (to taste)
1/2 tsp. turmeric (Haldi) powder
1 tsp chilli (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
100 ml. tomato – ground
1-2 green chillies -chopped
1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
1/2 tsp. cumin seeds (Zeera)
Fry onion paste in oil to lightly brown on a medium heat. Then add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chilli powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry for a few minutes and then add the chicken.
Coat the chicken and let it cook for 10-15 minutes till the chicken becomes tender; add more water to get desired consistency of curry if needed.