Chicken- 500 grams (I used the leg and thigh cut) skinless, bone in.
Ghee or vegetable oil- 1/3 cup
Yogurt- ¾ cup
Onion- 1 (medium to large)
Garlic paste- 1 tbsp Ginger paste- 1 tsp
Cumin- 2 tsp
Salt- 2 tsp (or to taste).
Red chilies- 2-3 (optional) Fresh coriander- for garnish
Hot Water- 1 ½ cups
Turmeric powder- 1/2 tsp
Dried Bay leaf- 1 large
Coriander powder- 1 1/2 tsp
Red chili powder- 2 tsp
Black cardamom- 1
Cinnamon stick- 1/2
Cloves- 4-5
Instructions
Peel the onion, cut into thin, even slices. Keep aside. Lightly whisk the yogurt, keep aside. Prepare the ginger and garlic paste, keep aside.
In a heavy bottomed pan, heat the ghee/oil. Add the whole spices, then add the cumin and let it splutter.
Next, add the onion and fry till golden brown on a medium flame.
Once the onion turns a golden brown colour, add the chicken. To the chicken, add all the powdered spices along with the yogurt, salt and ginger and garlic paste.
Simmer till all the liquids evaporate and the chicken pieces are coated with the thick yogurt-spice mixture.
Pour in the hot water and add the red chilies (if using).
Simmer till the chicken is cooked.
Garnish with chopped fresh coriander.
Reviews (3)  
How would you rate this recipe? Please add a star rating before submitting your review.
Peel the onion, cut into thin, even slices. Keep aside. Lightly whisk the yogurt, keep aside. Prepare the ginger and garlic paste, keep aside.
In a heavy bottomed pan, heat the ghee/oil. Add the whole spices, then add the cumin and let it splutter.
Next, add the onion and fry till golden brown on a medium flame.
Once the onion turns a golden brown colour, add the chicken. To the chicken, add all the powdered spices along with the yogurt, salt and ginger and garlic paste.
Simmer till all the liquids evaporate and the chicken pieces are coated with the thick yogurt-spice mixture.
Pour in the hot water and add the red chilies (if using).
Simmer till the chicken is cooked.
Garnish with chopped fresh coriander.
INGREDIENTS
SERVING: 4
Chicken- 500 grams (I used the leg and thigh cut) skinless, bone in.
Ghee or vegetable oil- 1/3 cup
Yogurt- ¾ cup
Onion- 1 (medium to large)
Garlic paste- 1 tbsp Ginger paste- 1 tsp
Cumin- 2 tsp
Salt- 2 tsp (or to taste).
Red chilies- 2-3 (optional) Fresh coriander- for garnish
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