Serving: 4 persons
Prep Time: 15 minutes
Cooking Time: 45 minutes
500 grams of chicken, skinless and boneless and cut into very small pieces
6 large sized onions, finely chopped
4 tsp of ginger-garlic paste
3-4 medium sized tomato, finely chopped
4 tsp of fennel seeds powder
2 tsp ofÂ mustard seeds
1 tsp of a mixture of cardamom, cinnamon and cloves
4 tsp of red chili powder
3 tsp of cumin seeds
1 tsp turmeric powder
4 tbsp of freshly ground pepper powder
2 tsp of coriander powder
2 tbsp of cilantro leaves, finely chopped
salt to taste
5-6 tbsp of cooking oil
Wash the chicken pieces thoroughly under running water. Pat dry. Keep aside in bowl, covered. Mount a deep-bottomed frying pan on medium heat. Add the cooking oil and when the oil is heated add the fennel seeds powder and the mustard to the oil. When the sputtering ends add in the ginger-garlic paste and saute on low flame.
After 2-3 minutes add in the chopped onions and fry till it becomes golden brown in color. Now add in the chicken pieces and combine well.
Add in the mixture of cardamom, cinnamon and cloves, red chili powder, turmeric powder and the salt and mix all the ingredients well. Cover and cook for about 15-20 minutes till an aroma begins to rise.
Make sure that you stir the chicken occasionally to avoid charring the chicken pieces.
Now add the cumin seeds, the coriander powder and the pepper powder to the chicken and mix well. Cover and allow the chicken to cook some more, stirring in between. After 5-7 minutes add in the cilantro leaves and the finely chopped tomatoes to the pan and combine with the chicken. Cover the pan again and let cook till the chicken is cooked through. When done, check the seasoning before removing from heat. Serve hot with Naan or Plain Rice.