1/2 Kg Bone/Boneless chicken
1 Medium Onions
1-2 Tomatoes / 2 tbsp Tomato puree
2-3 Green chilli (optional)
1/2 Cup Yoghurt plain (beaten)
1 tbsp Ginger & Garlic Paste
1 tbsp Garam Masala (optional)
4 tbsp Lemon
1 tbsp Red chilli powder
1/2 tbsp Turmeric Powder
4-6 Curry leaves
1/2 cup oil
salt to taste
For Preparing Roasted and Ground Masala
1 tbsp Cumin seeds (zeera)
1 tbsp Fennel seed (saunf)
2 tbsp Coconut powder
2 tbsp almonds paste
1-2 cinnamon sticks
2-3 Green Cardamoms
2-3 Black Peppercorns
Coriander leaves,Mint Leaves and Green chillies finely chopped.
Clean and Wash the chicken and drain well.
In a Mixing blow Add raw chicken, ginger and garlic paste, plain yoghurt,almond paste,lemon juice, red chilli powder, turmeric powder,garam masala,salt, cover the bowl with a plastic wrap and leave for the Marinading for 1/2 hour in the refrigerator.
In a large non-stick saucepan/Khadhai at medium heat, Dry Roast cumin seeds,,fennel seeds,Coconut powder one by one separately/ altogether for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.
In a large non-stick saucepan add oil at medium heat,add finely chopped onion stir until tender andtranslucent, then add ginger garlic paste, stir for few seconds. Then add cinnamon stick, cardamom,cloves,black peppercorns ,add curry leaves and let it fry for few seconds and add tomato puree or tomatoes stir it till tomatoes gets smooth and mushy after a couple of minutes
Add the Roasted Ground Masala paste and stir
for few seconds immediately and green chilli stir for 5 minute.
In a minute.
Add the chicken mixture into it.
Add little water leave it for low heat till the thin layer of oil appears on the bottom surface.
Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat
and cover the pan leave till done.
This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.
Remove pan from heat .
Garnished with fresh coriander leaves and mint leaves.