• 400 gms boneless chicken thighs, cut to pieces approx 2-3 inches each.
• 250 gms Onions, finely sliced
• 2 teaspoon ginger garlic paste
• 2 tablespoon fresh curd
• 1 tablespoon white vinegar/ 2 tablespoon lemon juice
• 2 teaspoon red chilies
• ½ teaspoon turmeric powder
• 1-2 cinnamon sticks
• 2-3 bay leaves
• 3-4 cloves
• 2-3 Green Cardamom
• 5 tablespoon Vegetable oil
• 1 teaspoon ghee
• Salt to taste
• 2 pinch of Gram masala powder
• Coriander leaves, onion rings & lemon slices to garnish.

Marinate :
Marinate boneless chicken in a tablespoonful of white vinegar or 2 tablespoonful of Lemon juice, ½ teaspoonful red chilies (deggi mirch preferably) powder, sprinkle some salt, a tablespoonful of melted butter or ghee in a large bowl.

Cover the bowl with a cling film and let it marinate in the refrigerator for at least 2 hours (I usually marinate overnight)..

Do take the chicken out of the fridge ½ hr before cooking so that it settles down to room temperature before cooking.

For the Gravy
Add a tablespoonful of vegetable oil in a hot pan, to this add the ¾ of the chopped onions. Fry till it just turns golden..

Then make a paste of the fried onions with 2 tablespoon of fresh curd, water and a sprinkle of salt and keep aside.

Heat 4 tablespoonful oil in a deep cooking pot (I use the Prestige Die-Cast Casserole), add the bay leaves, cinnamon stick, cloves & green cardamoms to the hot oil, let fry for a few seconds (approx 30 secs) till the aroma just starts to release then add the finely chopped Onions & fry for a minute on high flame .

Then add the marinated boneless chicken pieces, turn to a low flame; subsequently add the ginger garlic paste and a tea spoon full of Chili powder , half a tea spoon full of turmeric powder and salt to taste .

Stir well and cover the pot with a lid (preferably the one with a safety valve, to ensure that a little amount of pressure is released from time to time).

Let it simmer cook for 10-12 mins, occasionally stirring in between.

Remove the lid and check if the meat is atleast half done,
if not let it cook for another 5-10 mins.

Add the onion-curd paste and properly mix it, turn the flame to high and fry for 5-10 minutes continuously stirring the mixture.

Then add a cup full of water and let the let it simmer cook for another 10-12 mins.

Uncover the lid check if the meat is tender enough & the gravy has thickened to a rich texture, if not let it cook for another 5-10 mins.

Finally uncover the lid, sprinkle 2 pinches of Garam Masala Powder and a tea spoon full of Ghee (Ghee is absolutely optional; I add it for the aroma). Cover the pot lid, let it settle for 3-5 mins .

Garnish with fresh coriander leaves & onion rings. Serve hot with Pudina Parantha (Mint Flavored Indian Bread) and Fresh Coriander Chutney (Sauce)

by Pak101.com (few years ago!) / 1302 views