1tbspGinger Garlic pasteor use crushed fresh ginger & garlic
1/2cupTomato
1/4tspTurmeric powder
1tbspCoriander powder
1tspBlack Pepper powder
1tspRed Chili powder
1tspSalt
1tspGaram Masala powder
1/4cupCoriander leaves
4each Curry leaves
Instructions
Prep work
Wash, clean the chicken and marinate it with salt and turmeric powder. Set this aside and let it sit for 10 to 15 minutes.
Saute & Cook
Heat oil in a pan and temper with cumin seeds, fennel seeds, curry leaves, dry red chili and green chili.
Saute onion with a pinch of salt for 5 to 6 minutes over medium flame or until it turns soft.
Add ginger garlic paste and fry along with the onions until the raw smell goes.
Now add the marinated chicken and fry in the onion mixture over medium flame until lightly seared.
Add turmeric powder, red chili powder, coriander and black pepper powder. Saute for few minutes.
Add tomatoes at this stage, also little water to cook the chicken.
Reduce flame to low, cover and cook the chicken for 15 minutes. Big cut / whole cut chicken with bones will take a little longer time to cook.
Add garam masala powder at this stage. The gravy at this stage will still have a light thin consistency, simmer for 10 minutes or until it thickens and separates oil.
Garnish with fresh curry and coriander leaves.
Serve hot as a side for any meal!
Video
Notes
Garam Masala Powder - You may either add whole garam masala spices while tempering or add in powder form while simmering. Ginger Garlic - Adding crushed fresh ginger and garlic enhances the flavor and texture. Marination - not a must but will improve the taste and flavor, also keeps the meat juicy and soft while cooking. You may add additional seasoning while marinating to enhance flavor.