Chicken - 1/2 kg
ginger garlic paste - 2 spoons
Turmeric - 1/2 spoon
Red Chilli Powder - 1 spoon
Salt - to taste
Garam masala
cinnamon -2 small pieces
cloves -2
Coriander leaves - 1 small bunch
Oil - 5 table spoons
Curry leaves - a few
Green chillies - 1
Onion - 2 big ones for pieces & 1 small one for paste
Cashew nuts - 10 or 15
Khus khus - 2 tea spoons
Badams - 4
Dried coconut powder - 4 spoons
Clean chicken twice or thrice outside in the balcony and remove any broken pieces (very small). Add 1 spoon ginger garlic paste, salt (1/2 spoon), red chilli powder (1/2 spoon) and mix them along with two big spoons of curd. Marinate it well. May be a few hours (minimum 1/2 hour for taste) or one whole night also.
Cut onions into thin small pieces. Also paste one small onion in grinder. Split green chilly. Fry khuskhus, badam, cashewnut and coconut powder and grind it into a fine paste.
Keep pan on the stove and pour oil and let it be heated. Add onion pieces and green chilli and fry well. Add ginger garlic paste and fry for two minutes in low flame. Add curry leaves. Add marinated chicken and fry it for 10 minutes in medium heat. Add salt, chilli powder and turmeric and mix well. Add the grinded paste. Pour one and half cups of water and close the lid. Switch off the stove after three whistles.
After opening the pressure pan, taste it and add salt or chilli powder if necessary. Also add garam masala and coriander leaves and keep as much water as required. Simmer for five minutes and switch off the stove.
