CHICKEN CURRY

Preparation Method :

• To marinate the chicken: Add the beaten curd and salt with chicken. Keep aside for about 20 - 30 minutes.
• Heat oil in a heavy bottomed non stick pan. Add 1 bay leaf, cloves, cinnamon and brown cardamom for a few seconds.
• Add onion paste with ginger - garlic paste. Stir fry on medium heat till onion is well browned
• Reduce heat and add the red chilli powder, turmeric, garam masala and coriander powder.
• Add the freshly pureed tomatoes. Cook the tomatoes blend well with the onions.
• Add in only the chicken, leaving behind the marinade.
• Cook till the water evaporates and the chicken turns dry and glossy. Reduce heat and add the marinade. Cook for further 5 more minutes or till the curd dries completely and oil separates.
• Add the measured water, Cover and cook on low heat for 5 minutes till the chicken turns tender.
• Add tandoori masala and mix well. Garnish with chopped coriander.