1 chicken (disjointed)1 large onion (chopped)3 medium sized tomatoes blended2 teaspoon cumin seeds 2 bay leaves Few cardamom pods Few pepper corns 2 cinnamon sticks
2 teaspoon chilli powder (depends on your level of heat)2 teaspoon tandoori spice (optional)2 teaspoon cumin powder 2 teaspoon turmeric2 teaspoon coriander powder2-3 tablespoon ginger garlic paste 1 teaspoon green chilli paste 2 teaspoon magic masala(optional)Salt to taste
Braise onion, cardamom, bay leaves, cinnamon, peppercorns in oil/ghee (Clarified butter) till golden brown.
Add the rest of the spices beginning with the paste followed by dry spices.Mix well and cook for 5 minutes.
Add the chicken and add 2 tablespoon lemon juice.Mix well, cover and cook on low heat for 15 minutes.
(Check till oil comes on the surface)
Then add the tomatoes
Then add 2 - 3 glasses of water.
Cover and cook till how thick you want it.
Garnish with coriander leaves and green chilli.
Serve with hot roti.
13 May 2020