Marinating Chicken:

• 400g chicken
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp chicken masala
• 1tsp lemon juice
• 1 tsp coriander-cumin mix powder

Take chicken in a pot and mix all ingredients together to marinate chicken. Keep aside for 20-25 minutes.

Dry Masala:

• 1-2 anistar
• 4-5 green cardamom
• ½-1” cinnamon stick
• 7-8 black pepper
• 4-5 cloves

Grind all ingredients together into a powder.

Other Ingredients:

• 2 medium sized onions pureed
• 2 medium sized tomatos pureed
• 1 tsp cumin seeds
• ½ tsp turmeric Powder
• ½ -1 tsp chilli Powder or to taste
• 1 tsp chicken masala
• 1 tsp dry fenugreek leaves (kasuri methi)
• Salt to taste
• Small tin of coconut milk/cream
• 3-4 tbsp oil
• Water as required

Method:

1. Heat oil in a pan, add cumin and dry masalas. Temper for 15-20 seconds on medium heat.
2. Add the pureed onion and keep stirring until golden brown. Add pureed tomato, stir for another few minutes until the oil separates.
3. Add marinated chicken, salt, turmeric powder, chilli powder, dry fenugreek leaves and chicken masala.
4. Add water for a gravy-like consistency, let chicken cook for 10-12 minutes. Add water if required.
5. Once chicken gets tender, add coconut milk/cream and let it cook for another 5 minutes.
6. Serve with rice or roti/naan.