Ingredients:
- Chicken 1 kg (cut into desired peices)
- Ginger paste 1 tbspn
- Garlic paste 1 tbspn
- Red chillies 2 (whole, slitdiagonally)
- Onion 2 (large, chopped finely)
- Tomatoes 2 (large, diced)
- Curry powder 2 tbspn (I used Keen curry powder)
- Red chilly powder 1 tbspn (optional)
- Cumin powder (jeera) 1 tbspn
- Cilantro/Coriander 1 cup
- Oil 2 tbspn
- Salt to taste
Method:
- Clean and cut chicken into desired peices. Marinate with half ginger and garlic paste for half an hour and refridgerate.
- Heat oil in a pan, add chopped onions...sweat ( cook without color)
- Whe the onions turn translucent add the remaining ginger garlic paste and red chilly.
- Saute for 2 mins.
- Take the curry powder add 2-4 tbspsn of water and make a paste.
- Add to the onion mixture and saute on a medium flame.
- Add cumin powder and saute.
- Add chicken and mix nicely.
- Put the pan on high flame and cook till the first boil stage.
- Add diced tomatoes, half coriander and 1 cup water to the gravy. Place a tight lid and cook on low flame for 1 hour.
- Serve with hot steam rice or chappattis (Indian unleavened bread).