Ingredients
1 tbsp ghee and 1/4 cup cooking oil
1 tbsp cumin seeds
3 black cardamoms
6 cloves
2 onions diced
5-8 fresh curry leaves
1 tbsp ginger garlic paste
1/2 tsp turmeric
1 tbsp crushed coriander seeds
1 tsp cumin powder
2 tsp Kashmiri chilli powder
2-4 chopped tomatoes or 1/4 can chopped tomatoes / passata
2 -3 tsp salt (use 2 tsp and add more if required towards the end of the bhuning process.
2 tbsp plain yoghurt
Chicken (whole, baby or chicken pieces you prefer)
1 tsp Garam masala
1/2 tsp black pepper
2 bullet chillies slit
2-4 green chillies and 1 inch ginger cut julienne
Fresh coriander
Method
Heat the oil and ghee in a karhai
Add the cumin seeds, black cardamoms and cloves. Let sizzle for a minute.
Add the diced onions and fry 7 minutes. Add the curry leaves Allow to cook until lightly golden brown on moderate heat
Add the ginger garlic paste and stir a minute
Add the turmeric, coriander powder, cumin powder, kashmiri chilli powder and stir a minute.
Add the tomatoes and cook 5 minutes stirring gently adding splashes of water of dry. Add the salt and stir. Let cook 5 minutes until oil leaves the sides
Add the yoghurt and cook it out 5 minutes. Add the chicken. Let cook for 10 minutes or so. Stirring frequently “bhuning process”
Sprinkle tsp Garam masala and 1/2 tsp black pepper anc bullet chillies.
Cook another 10-20 minutes stirring in between until oil leaves sides. Adjust seasoning if required. This recipes uses a fair amount of salt so increase the salt to add depth.
Garnish with fresh coriander chopped green chillies ginger cut julienne
If you prefer it saucy add hot water 150-200 ml after cooking the chicken and adding the remaining spices cover and cook 20 mins.
