Step 1: You will need:
- 2 1/2 tbsp oil
- 2 medium onions, chopped
- 2 medium tomatoes, sliced into quarters or roughly chopped
- 4 fresh green chillis, finely chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 cinnamon stick
- 2 cardamoms
- 1 tsp black pepper
- 1 tsp chilli powder
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala powder
- 400 g boneless chicken, skinned and cut into 8 pieces
- 2 tsp tomato puree
- salt, to taste
- 2 tbsp plain yoghurt
- 2 tsp lemon juice
- fresh coriander, to garnish
- 1 wok or pan with lid
- 1 metal or wooden spoon for stirring
Step 2: Fry the onions and spices
Heat the oil in a wok and fry the onion slices for approx. 4 minutes or until golden brown. Add ginger and garlic pastes. Sauté briefly.
Step 3: Add remaining spices
Add the cinnamon stick, cardamoms, black pepper, cumin seeds, chili powder and garam massala and sauté for about 4 minutes.
Step 4: Add the chicken
Add the chicken pieces and fry for about 5 minutes until the chicken is well coated and blended into the meat.
Step 5: Add yoghurt and simmer
Add the tomato puree and green chillies, and salt to taste. Reduce the heat and add the yoghurt stirring quickly to avoid curdling. Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or until the chicken is tender and the sauce has thickened.
Serve hot garnished with coriander leaves