Chicken - ½ lb / 250 gms
Onion - 2 cups, chopped
Ginger-Garlic Paste - 2 tsp, I made fresh
Tomatoes - 2 medium / 1½ cup pureed.
Turmeric Powder - ¼ tsp
Bell Pepper - ½ cup chopped
Garam Masala - ½ tsp
Bay Leaf - 1
Cloves - 2
Green Cardamom - 2
Coriander Leaves - 2 - 3 sprigs, chopped
Oil - 2 tbsp
Salt - To Taste
To Roast and Grind
Coriander Seeds - 1 tsp
Dry Red Chilly - 4
Cumin Seeds - ½ tsp
Cinnamon - ½ inch pieces
Dry Roast the coriander seeds, red chillies, cumin seeds and cinnamon until the aroma arises. Let it cool and grind into a coarse powder.
Clean and cut chicken and marinate with turmeric powder, half of the ground masala and half of the ginger-garlic paste and salt.
Heat oil in a pan or kadai. Add bay leaf, cloves and cardamom and saute for a minute. Add the chopped onions, remaining ginger-garlic paste and saute until onion becomes soft.
Meanwhile puree the tomatoes and keep aside.
Add the remaining masala powder and mix well, saute for a minute. Add the tomato puree, stir and cook in medium flame until oil separates.
Add the chicken pieces and mix well, cover and cook for until the chicken start getting tender.
Add salt, 1 cup water and bring it to bubble boil, cover and cook until chicken pieces becomes soft and gravy thickens.
Add bell pepper and mix well, cover and cook in medium heat until the bell pepper are cooked and gravy becomes thick.
Add garam masala, give a stir and switch off the flame. Garnish with coriander leaves.
Serve hot with rice or any Indian breads.
Recipe Courtesy: Indiankhana