- 1 kg chicken (with bones)
- 3 tsps coriander seeds
- 2 tsps cumin seeds
- 3 large onions choppped fine
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 2 tsps garam masala
- 1/2 tsp turmeric powder
- 2 tbsps garlic paste
- 2 tbsps ginger paste
- 2 large tomatoes chopped fine
- Salt to taste
- 3 tbsps fresh, chopped coriander leaves
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serve 4-6 people
- Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds till aromatic. Remove from fire and grind into a corase powder in a clean, dry coffee grinder. Keep aside for later.
- Separate the chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.
- Heat the oil in a large pan on a medium flame and add the first lot of onions - the 2/3 portion. Fry till golden.
- Add the chicken and fry till browned.
- Add all the powdered spices, ginger and garlic pastes and tomatoes and fry until the oil begins to separate from the mixture. Add salt to taste.
- Add the remaining 1/3 portion of chopped onion and mix well with other ingredients. Sauté until this batch of onions is soft and translucent - 3-5 minutes approximately.
- Add 1 1/2 cups of water, stir and bring to a boil.
- Reduce flame to a simmer and cook till the chicken is tender. This dish, when cooked, requires that the gravy only be enough to coat the chicken thickly. If it is not so, cook to reduce the gravy to required consistency.
- Garnish with coriander and serve with hot Chapatis and a green salad.