- Chicken (cut into small pieces) - 2 lbs
- Red Onions - 2
- Ginger- 1 inch piece
- Garlic - 10 pods
- Coriander Powder - 3 tsp
- Chili Powder - 1 tsp
- Red chili -5
- Curry leaves - few
- Coriander leaves - few
- Cinnamon - 2 Small sticks
- Cloves - 6-7
- Fennel Seeds - 1 tsp
- Tomato - 1
- Chicken Masala - 1 tsp
- Turmeric Powder - 1/4 tsp
- Mustard seeds - for seasoning
- Salt to taste
- Oil - 4 tsp
Preparation
Heat a heavy pan. Saute onions and garlic. After a while add red chilies and few curry leaves. Grind this with cinnamon, cloves, fennel seeds, ginger, coriander powder to a fine paste. Heat oil and season mustard seeds. Saute red chilies, curry leaves and onions. Add chicken and turmeric powder to it. Saute for a while. Add the ground masala, chili powder and salt with little water. Add chicken masala after 5 minutes and finely diced tomatoes. Cook for 15 minutes on medium heat or until chicken is done. Garnish with coriander leaves and serve hot with rice or any roti.