CHICKEN MASALA

Chicken- 1.5 kg
Onion- 4 large bulbs
Tomato- 2
Ginger grated - 2 tsp
Garlic minced - 12 cloves
Green chilli- 4 (slit)
Coriander powder - 4 tbsp
Chilli powder - 2 tbsp
Pepper powder - 1 tsp
Garam masala - 1 tbsp
Clove - 4
Cinnamon - 1 inch stick
Cardomom - 5
Sauf - 1 tsp
Salt to taste
Curry leaves

Cut the chicken into small pieces. Pat dry and marinate with a little salt and turmeric. In a shallow vessel put some oil and heat. When hot add 1 tsp of sauf, cloves, cardomom and cinnammon. When fry add the thinly slices onion and fry till brown. Add ginger, garlic and green chillies and fry. Add the diced tomatoes and fry till dry. Now add chilli powder, corriander powder and garam masala and fry till oil starts seperating. Now add the chicken pieces and salt and fry till the masala coats on it. Now add the pepper powder and cook covered on low flame. Check after 10 minutes. Water must have come out of the chicken. Give the curry a stir. If you need more gravy add water at this stage. Cook uncovered until the chicken is properly cooked. Garnish with curry leaves.