Ingredients:
For the marinade-
400-500gms or 1lbs chicken; cut into pieces,
1/2 cup yogurt,
1 tsp ginger-garlic paste,
Salt to taste.
For the gravy-
2 medium onions; ground to paste,
1 small tomato; ground to puree,
1 tbsp ginger-garlic paste,
1 red chillies broken into pieces,
1 green chillies; finely chopped,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1 pod brown cardamom (badi elaichi),
2 green cardamoms (elaichi),
1 small bay leaf (tejpatta),
3-4 cloves (laung),
2 tbsp kasoori methi (dry fenugreek leaves),
Salt to taste,
Water,
Oil for frying.
Method:
Marinate the chicken with the marinade ingredients for an hour. If you do not have time for marination, apply the marinade to the chicken till you prepare the gravy.
Heat oil in a wok (kadhai) add red chillies, bay leaf, cloves, both the cardamoms and the onion paste. Fry the onion paste on medium-low flame for 5-6 minutes. Then add green chillies, ginger-garlic paste, turmeric powder and red chilli powder, mix well and let it fry for 2 minutes. Then add the tomato puree and let it cook for 5 minutes on medium flame. When the gravy changes its color and starts leaving oil, add the marinated chicken and mix properly. Cover and cook for around 20 minutes on low-medium flame, stirring occasionaly. Then uncover and let it simmer on low flame till the gravy thickens and chicken is soft and tender. Then add the kasoori methi and mix again. Cover for a minute so that the flavor of methi mixes well with the chicken. Serve hot with parathas.