Ingredients Chicken 1/2 kg Onion 2 small size or one big size(one sliced one chopped) Tomato 1 Cinnamon 1inch pc Cloves 5 Ginger 1 inch pc Garlic 8 cloves Turmeric 1/2 tsp Green chillies 1 Peppercorns 2 tsp Red chillie 2 Coriander powder 2tsp Mint leaves cleaned 1 cup Coriander leaves Curry leaves few sprigs Saunf 1tsp Oil 5tsp Salt to taste Pepper powder 1 tsp Optional- cashews fried in oil or ghee Method Take 2tsp oil in Kadai heat it add cinnamon,cloves sauté add 2 red chillies,2tsp peppercorns, 1 green chillie,1 inch sliced ginger, 8 cloves garlic one sliced small onion or half big onion , sauté till translucent. Add mint leaves and corriander leaves sauté and then cool it and grind it in mixie with 1/2 tsp salt.Keep this masala aside. In a cooker take two tsp oil add remaining chopped onions, chopped tomatoes sauté add cleaned chicken pcs sauté for some time add turmeric powder,ground masala and 2tsp coriander powder and add 2 glasses of water and pressure cook it for two whistles .switch off open cooker after pressure is released. In a Kadai take 1 tsp oil add saunf, curry leaves after it splutters add the contents of the cooker into it. Let the water evaporate a bit ,add little pepper powder and salt to taste mix . When the gravy reaches the thokku (thick gravy)consistency switch off garnish with coriander leaves.( if required add fried cashews). Goes well with roti , naan, sambar rice, curd rice, lemon rice.
