900gms – 1 kilo whole chicken; cut into pieces,
2 large onions; sliced,
2 tomatoes; chopped,
2 whole dry red chillies; broken each into two,
1/4 tsp methi dana (fenugreek seeds),
15-18 cloves of garlic; crushed,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp chicken or garam masala powder,
1 tbsp tomato puree,
2″ ginger; cut into juliennes,
Chopped coriander leaves to garnish,
2-3 tbsp malai (cream); beaten,
Salt to taste,
3 tbsp oil for frying.
Heat oil in a large kadhai (wok) on a medium flame and add methi dana and red chillies to it. Let it fry for a minute, then add onion and let it saute till it changes its color. Then add garlic and let it fry for 2 minutes, add chopped tomatoes and let them cook till they are soft. Cover with a lid it you want. Then add turmeric, red chilli powder and fry for a minute. Add chicken pieces, salt and mix properly. Cover and cook on medium flame till chicken is tender and soft (around 20 minutes, check by pricking a fork into the chicken). Later uncover and add chicken/garam masala, tomato puree and again cover and cook for some time. Remove from flame, add ginger juliennes, cream and coriander leaves, mix and cover and let aside for 2 minutes. Then serve with hot chapatis, butter rotis, naan or with jeera rice.
If you are using skin, heart and liver of chicken in this recipe, then do not add it to the masala along with other pieces, since they get cooked in very less time, so they may break when you mix the chicken occasionally. Always add them when the other chicken pieces are almost cooked. In this recipe add skin, liver and heart while adding chicken masala and tomato puree.