Chicken Curry

Ingredients:

2 pounds chicken (with bones or bonesless)

4 tablespoons oil

4 medium size onions, finely chopped

2 teaspoons ginger paste

2 teaspoons garlic paste

3 tablespoons tomato puree

1 inch ginger, chopped

1 inch cinnamon stick

4 green cardamoms

4 bay leaves

1 teaspoon fenugreek (methi) leaves

1/2 teaspoon turmeric powder

1/2 teaspoon cumin seeds

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon red chilli powder

1/2 teaspoon amchur powder

Salt to taste

Coriander leaves, chopped to garnish

Preparation:

Heat oil in a pan. Add cinnamon, cloves, bay leaves, and green cardamoms. Fry until they change color to brown.

Add chopped onions, chopped ginger and sauté till golden brown.

Add methi leaves and fry for 1-2 minutes.

Add ginger paste and garlic paste and sauté for 2-3 minutes with constant stirring.

Add tomato puree and stir.

Add turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, and red chilli powder. Saute for 1 minute.

Add 1/4 cup water and cook for 2 minutes on medium heat until oil separates from masala.

Add the chicken pieces and salt. Sauté on high heat for 2-3 minutes. Add 1/2 cup of water, bring to a boil on a medium heat, cover and cook till the chicken is fully done.

Garnish with coriander leaves.

Serve hot with roti or rice.