Ingredients:
Chicken (curry cut): 1 kg
Curd : 2 cups
Onion paste : 3 tbsp
Ginger- Garlic paste : 3 tsp
8 cloves
5 cinnamon sticks
2 bay leaves
Kashmiri lal mirch powder : 1 tsp
Cumin powder : 2 tsp
Garam masala powder: 1 tsp
Poppy seed paste : 2 tsp
Salt and sugar to taste
Oil : 4 tbsp
Chopped Coriander: 1 tbsp
Procedure:
Prepare the marinade by adding one cup curd, sprinkle some salt on it and add a spoon of red chilli powder in a mixing bowl. Mix thoroughly, then add the chicken to it and marinate for an hour.
Heat oil in a kadhai. Add bay leaves, cloves and cinnamon. Add the onion paste and fry it till the onion starts browning. Next add the garlic – ginger paste and saute further for few more minutes.
Now add the marinated chicken pieces one by one and cook it in high flame for few minutes (5-7 minutes) till the pieces of chicken starts to brown. Lower the heat and add the red chilli powder, cumin powder and sugar to taste. Cover and simmer for 10 minutes.
Take off from the heat and let it cool for couple of minutes.
In a bowl add the remaining cup of curd, salt, garam masala powder and poppy-seed paste. Blend it well and add this to the chicken. Add 3/4 cup water if you want a gravy consistency.
Mix it thoroughly and cover the pan, simmer the chicken in yogurt on low heat till its well cooked and tender. Remove and garnish with chopped coriander.
Serve with pulao or hot rotis and salad.
