500g chicken with bones
1 large sized onion sliced thinly
1⁄4 cup curd
2 teaspoon ginger garlic paste
1 teaspoon red chilli powder
1 teaspoon Garamond masala
Pinch of saffron
1⁄4- 1⁄2 teaspoon black pepper powder
1⁄4 teaspoon turmeric
1⁄2 teaspoon coriander powder
1 tablespoon tomato paste
3 tablespoon oil
2 teaspoon cashew paste
1⁄4 cup cream.
salt to taste
Deep fry the sliced onion till golden brown and crisp.
Crush it well.
Marinate the chicken with all the ingredients listed above.
Marinate for 2-3 hours.
Place the chicken in one layer in a pan. Pour 1 cup of water and mix well. Let it come to a boil. Cover and cook on low for 20 minutes.
Open the lid and cook for another 10 minutes till the gravy gets thick and oil separates. If you want more gravy, you can add a half cup of water after the 20 minutes cooking.
Garnish with coriander leaves.You can add more or less water depending on the thickness of gravy you want.
You can add red food color.
Serve hot with roti,naan & rice.