Ingredients

The following ingredients have 2 Servings
  • 1/2 cup corianader leaves (/cilantro loosely filled)
  • 2 tomato (medium size)
  • 4 tbsp vegetable oil  
  • 1 inch cinnamon (small piece)
  • 3 cloves
  • 1 onion ( medium size)
  • 1 lb chicken  
  • 1 tsp red chili powder
  • 3/4 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala  
  • 1 tbsp whole black pepper
  • 1 tbsp cumin seed
  • 1 tbsp ginger (grated )
  • 6 cloves garlic  

Instruction

  • Chop coriander leaves. Puree tomatoes by grinding it in mixer/grinder.
  • Add black pepper, cumin seed, ginger, and garlic to the pestle and mortar.
  • And grind them to a coarse mixture and keep aside.
  • Heat the oil in a pan in the medium heat. Add cinnamon stick and cloves. Let them sizzle in the oil until they turn brown in color.
  • Add sliced onions. Saute until onion turns pink and tender.
  • Add the ground spice mixture to onion in the pan.
  • Add tomato puree and saute it for about 3 minutes, until the gravy shrinks a little. Add Chopped coriander leaves.
  • Followed by washed and cleaned chicken pieces.
  • Add red chili powder, coriander powder, turmeric powder, and salt.
  • Close the pan with a lid and reduce the flame between simmer-medium flame. Cook for about 10 minutes or until the chicken pieces are fully cooked.
  • Adjust with water to reach desired consistency.
  • Remove from fire and serve with Rice or Roti.