Ingredients
250 gm chicken pieces, 10 gm coriander seeds, 1 gm bay leaf, 1 gm cinnamon stick, 10 gm coriander stem, 2 green cardamom, 3 gm green chilli, 3 gm ginger paste, 3 gm garlic paste, 100 ml chicken stock, 50 gm curd, 10 ml oil, 3 gm salt, 3 gm yellow chili, 3 m turmeric powder, 3 m coriander powder
Method
• Marinate chicken with ginger-garlic, yellow chilli and salt for 8 hours.
• Heat oil in a pan, add cinnamon stick, bay leaf, ginger, garlic and cardamom; roast well.
• Add onion and roast to a golden brown colour.
• Add green chilli and coriander stem. Cook for 5 minutes.
• Add yellow chilli, salt, coriander powder and chicken pieces. Add coriander powder.
• Add salt. Cook for 5 minutes, then add curd and chicken stock.
• Cook for another 20 minutes.
• In a blender, add the gravy and blend to a fine puree.
• Mix chicken and gravy in a pan, boil and serve hot.
