Chicken - 1/2 kg
Onion thinly sliced - 2 large
Yogurt - 1 cup fresh and thick
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Bay leaf - 2
Green cardamom - 4 crushed
Cloves - 5-6
Black pepper - 1/2 tsp
Black cumin (shahjeera) - 1/2 tsp
Coriander powder - 2 teaspoon full
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - 5-6 tbsp + for frying
Coriander leaves chopped - for garnishing
Method -
1. Heat oil in a deep and heavy bottomed karahi. Fry the onions until it is golden brown and crispy, remove and let it cool.
2. Grind the onion to a fine paste in a grinder, add the yogurt and again run the mixer grinder just to mix both thoroughly. Keep it aside.
3. Remove extra oil from the karahi and reheat it, add bay leaf, black pepper, crushed cardamom, cloves, black cumin and fry for a minute.
4. Add the chicken and fry it until it turns golden, add the ginger and garlic paste and fry it further for a minute.
5. Add coriander powder, chilli powder, garam masala, salt and mix it stirring it frequently for few minutes, if necessary sprinkle some water.
6. Add half of the yogurt-onion mix in the karahi and mix it nicely, then add the remaining half and fry it blending all thoroughly.
7. Add little water if gravy is needed, cook on a low heat until chicken is done.
8. Garnish it with coriander leaves and serve it with naan or pulao.
