Preparation time—15 minutes Cooking time—35 minutes
- Chicken 800 gm
- Ginger, garlic paste 1½ tbsp
- Red chili powder 2 tsp
- Turmeric powder 1 tsp
- Shahi jeera [caraway seeds] 1/2 tsp
- Cardamoms 4
- Cinnamon 1 small stick
- Cloves 5
- Bay leaf 1
- Onions, chopped 2 medium
- Curry leaves 12-14
- Tomatoes [pureed] 3 medium
- Coriander powder 1 tbsp
- Garam masala 1 tsp
- Poppy seeds or cashew nuts paste 2 tbsp
- Salt to taste
- Oil 3tbsp
1-Cut chicken into 10-12 pieces. Prick each piece several times with fork, apply salt red chili powder, turmeric powder and half of ginger, garlic paste over the chicken pieces and keep aside for half an hour.
2-Heat oil in a heavy bottom pan, add whole spices and shahi jeera sauté till fragrant. Add and fry onions and curry leaves till brown, add remaining ginger, garlic paste and sauté until its start sticking to the bottom.
3-Add marinated chicken and coriander powder and stir cook for 6-8 minutes, stir in tomato puree and poppy seed paste continue to cook on medium heat till oil separates from masala.
4-Add 2½ cups of water, mix well and bring it to boil, reduce the heat and simmer till chicken is tender and gravy becomes semi-thick.
5-Mix in Garam masala, adjusts the seasoning, remove from the fire and serve hot.