|am sorry…we didnt have the patience to garnish or beautify the dish..the kadai was clean within minutes…|
Onion-2 medium size
Tomato-2 medium size
Cinnamon-a half inch piece
Crushed Dried Red chilli-2-3tbsp
Crushed Coriander seeds-2-3tsp
Salt to taste
Salt to taste
- Cut the chicken into even sized pieces.Boneless is the best option as it can absorb the spicy gravy well and will add more flavor to the dish.
- Marinate the chicken pieces with the above given ingredients and keep for atleast an hour.
- Take a pot (or an iron kadai as it adds the richness to the dish) and heat 2tbsp oil. Then add the onions thinly sliced and fry till golden brown.Remove and add sliced tomatoes into the same oil.Fry it until the oil seperates.Then grind the fried onions and tomatoes with the yoghurt into a fine paste and keep aside.
- In the same kadai add 2 tbsp oil and fry the capsicum cut into square pieces until half done and remove.
- Now to the same oil add the cardomom, cloves, cinnamon.Then add the crushed red chillies and coriander seeds.Next the garlic and ginger paste and the red chilli powder.Fry till the raw smell goes.Then add the marinated chicken into this masala.Toss the chicken well to coat the spices well.Fry for about 10-15 mins.
- Now add the ground onions and tomato paste.If gravy is required half a cup of water can be added..Cook on high flame for 5-7 mins.
- Then on medium flame cook until the the chicken is done and the gravy thickens by then.The more time you cook the more juicy will be the chicken pieces.
- Now serve it directly from the stove garnished with coriander leaves.It goes best with parathas,chapathis,naans etc..etc….
- I used coriander powder instead of whole crushed coriander as i didn’t have it in stock.It wont make much difference I believe.