1 Kg chicken cut in to 2 inch Pieces
3 Medium onions thinly sliced
2 Medium tomatoes sliced
1 Tsp cumin powder
1 Tsp coriander powder
1 Tsp ginger paste
1 Tsp garlic paste
1 Tsp chilli powder
1 Bay leaf broken in to half
1 Pinch asafoetida
3 Pieces clove
3 Pieces broken cardamoms
1 small stick cinnamon
2 Pieces red chillies broken in to half
½ Tsp turmeric powder
3-4 Pieces black Pepper corns (Marich)
½ Cup mustard or refined Oil
2 Tbsp chopped green coriander leaves
Salt to taste
1 ) Heat the Wok (karahi) and add oil.
2 ) Add bay leaf, cloves, asafoetida, cardamoms, cinnamon, red chillies, paper corns, let it crackle for about a minute.
3 ) Add onions; let it cook till onions are transparent.
4 ) Add chicken, fry for 5 minutes in medium heat.
5 ) Add cumin powder, coriander powder, ginger paste, garlic paste and let it cook for about 5 minutes stirring time to time.
6 ) Add salt and chilli powder and turmeric powder.
7 ) Add tomatoes; let it cook for 5 minutes.
8 ) Add ¼ cup water let it cook till it turns in to gravy and chicken pieces are cooked. Garnish with green coriander leaves.
9 ) Serve with Rice, Roti or Pulao (pilaf).