Traditional Chicken Curry

Ingredients

• • Chicken (cut into 8 pieces) - 800 grams
• • Curd (well beaten) - ½ cup
• • Haldis/Turmeric powder - ½ teaspoon
• • Dhania powder/Coriander powder - 2 teaspoons
• • Red chilly powder - ½ teaspoon
• • Salt - as required
• • Oil - 7 tablespoons
• • Tej patta/Bay leaf - 1
• • Laungs/Cloves - 3
• • Dalchini/Cinnamon stick - 1 inch
• • Moti elaichis/Brown cardamoms - 2
• • Onions (prepare: ground to a paste) - 2
• • Garlic paste - 3 teaspoons
• • Ginger paste - 2 teaspoons
• • Tomatoes (prepare: pureed in a blender) - 2
• • Garam masala - 1 teaspoon
• • Tandoori masala - 1 teaspoon
• • Coriander leaves (for garnishing) - a little

Method

• 1. To marinate the chicken, keep the washed & drained chicken in a bowl.
• 2. Add beaten curd and salt. Keep aside for ½ hour at least.
• 3. Heat oil in a heavy bottomed kadai. Add 1 bay leaf, laung and moti elaichi. Wait for a few seconds.
• 4. Add onion paste. Stir fry on medium heat till well browned.
• 5. Reduce heat and add ¼ cup water. Add chilly powder, haldi and dhania powder.
• 6. Add ginger and garlic paste, stir for 1 minute.
• 7. Cook till oil separates and the tomatoes blend well with the onions.
• 8. Put the chicken pieces, leaving behind the marinade.
• 9. Roast well till the water evaporates and the chicken turns dry and glossy. (The chicken leaves it's own fat).
• 10. Reduce heat and add the marinade. Bhuno for 6-8 minutes more, till the curd dries completely and oil separates.
• 11. Add 2½ cups of water, Boil. Cover & cook on low heat for 3-4 minutes till the chicken turns tender or pressure cook to give 1 whistle.
• 12. Add 1 Teaspoon tandoori masala & garam masala. Garnish with coriander leaves.