Ingredients
1) Chicken – 750 grams
2) Onions – 2 medium sized, thinly sliced
3) Garlic Paste – 1 tablespoon
4) Green Chillies – 3-4, chopped
5) Curry Leaves
6) Whole black pepper – 2 tablespoons
7) Whole cumin – 1 tablespoon
8) Green cardamom – 2
9) Cooking oil – 1/4th cup
10) Salt – 1 tablespoon
11) Warm water – 1/4th cup
Method
- Dry roast the black pepper, cumin and green cardamom, till they are fragrant.
- Grind to a coarse powder.
- In a pan, heat oil and fry the curry leaves. Then add sliced onions and fry till translucent. Don’t fry the onions till golden brown.
- Add garlic paste and fry till fragrant.
- Add chopped green chillies, and sauté the onions.
- Add chicken and sauté the chicken with the onions, add salt mix well.
- Cover and cook for 5-6 minutes.
- The chicken will release its own water and cook in it.
- Uncover and add the ground spice mix, mix well and fry for 2 minutes.
- Add a little warm water, cover and cook on low heat till chicken is cooked through.
- Uncover and fry on high heat, add a few fresh curry leaves for aroma.
- Turn off heat, cover and let it rest for 5 minutes for the flavours to blend.