750 g Chicken with bones, cut into bite-sized pieces
3 Tsp. Coriander Seeds
1 Tsp. Cumin Seeds
1 Tsp. Fennel Seeds
1 Tsp. Peppercorns
3 Whole Red Chillies
3 Whole Dried Red Chilies
3 Medium Onions, finely chopped
3 Tsp. Ginger Garlic Paste
3 Medium Fresh Tomatoes, purée
½ Tsp. Turmeric Powder
1 Tsp. Red Chili Powder
2 Tsp. Coriander Powder
½ Tsp. Garam Masala Powder
4 Tbsps. (100g) Whisked Curd
Cooking Oil- 4 tbsp + 1 tbsp for sautéing
Onion petals of 1 medium onion
1 Big Capsicum, cubed
1 Tsp. Salt or to taste
First of all, finely chop 3 medium-sized onions and set aside.
Then dry roast 3 teaspoons of coriander seeds, 1 teaspoon of cumin seeds, 1 teaspoon of black peppercorns, 1 teaspoon of fennel seeds and 3 dried red chillies for about 2 minutes. Transfer the roasted ingredients to a grinding jar and roughly grind it into a powder or Kadai masala.
Next, heat 1 teaspoon of oil in a pan and add in the capsicum and onion petals. Sauté for about 2 minutes over medium heat and then remove from the heat.
Now, heat 3 tablespoons of oil in another pan and add 1 teaspoon of cumin seeds. When the cumin seeds splutter, add in 1 teaspoon of coriander seeds, 3 dried red chillies and fry for 1 minute.
Then, add in the chopped onions and fry until translucent and lightly brown. To this, add 3 teaspoons of ginger garlic paste and fry for about 2 minutes over medium heat.
Next, add in the tomato puree and mix together. Fry for about 2-3 minutes until oil separates. Then, add in 1 teaspoon of red chilli powder, 2 teaspoons of coriander powder, ½ a teaspoon of turmeric powder, 1 teaspoon of salt and continue to fry for another 2-3 minutes.
Later, add in the chicken pieces and stir-fry for 5 minutes on high heat. After that, pour in the whisked or thick curd to the chicken and combine well with the chicken. Cook for 3 minutes and then, add 4 teaspoons of prepared Kadai masala or ground spices to it. Mix everything together and cook for 4 more minutes.
Then, add in 1 cup of water and stir well. Cook it covered for 10 minutes while stirring it occasionally. Add in the fried capsicum and onion petals and mix well. Do not forget to add ½ a teaspoon of garam masala powder to the chicken.
Cook for another couple of minutes over medium heat. Garnish with chopped fresh coriander leaves and then serve hot with roti/chapatti, naan or fried rice.