Chicken Curry

Serve with hot rice or dosas.






Ingredients:
Chicken pieces - 750 gms
Salt - to taste
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp

Vegetable oil - 1 tbsp
Onions - 3 medium cut into big chunks
Tomatoes - 1, chopped finely
Garlic-Ginger paste: Garlic - 4 cloves and Ginger - 1 inch piece

Yogurt - 1 cup
Cilantro (Coriander leaves) - 2 tbsp, chopped
Sugar - pinch
Hot water - 2 cups

Garam masala:
Black peppercorns - 6
Cloves - 4
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Cardamom - 2
Black/Brown Cardamom (Badi Elaichi) - 1
Cinnamon stick - 1 inch
Red chilies - 4

Method:

• Marinate chicken pieces at least for 30 minutes with salt, turmeric powder and chili powder. Marinate for more time if possible.


• Dry roast garam masala ingredients for about 2 minutes and grind to a fine powder.


• Heat a pan and add oil. Add onions and saute till soft.


• Add garlic-ginger paste and tomatoes and a pinch of salt.


• Saute till oil separates.


• Add marinated chicken pieces and keep stirring for about 2-3 minutes.


• Cover and cook for 5 minutes or till the chicken pieces start to brown.


• Open and stir in the ground garam masala and yogurt.


• Cover and cook for 5 more minutes, stirring occasionally.


• Add 2 cups of hot water and cover the pan and cook for another 5 minutes or till chicken is cooked completely.


• Turn the heat off and add sugar and cilantro.