Chicken gravy

Ingredients:

3/4lb Chicken (bite-size pieces)

1 1/2 Red onion (ground)

4 Roma tomatoes (pureed)

1tsp Garlic (minced)

1 1/2tsp Ginger (minced)

2 green chilli (cut lengthwise)

1/4tsp Turmeric powder

3/4tsp Chilli powder

1tsp Coriander powder

3/4tsp Cumin powder

1tsp Garam masala powder

1/2tsp Whole Black pepper 

2 Bay leaves

1 Cinnamon stick (1/2", broken)

1 Black Cardamom

2 Green Cardamom

3 small Cloves

2 cups Water

Salt

1tbsp Oil

How to:

• Crush the whole black pepper and keep it aside.

• Heat oil in a skillet, add bay leaves through cloves.

• Add the ground onions and saute until raw smell disappears and left dry.

• Move the onions aside, pour a tsp of oil, add ginger, garlic and green chilli and saute for a couple of mins.

• Mix'em with the onions and cook for another 2 mins.

• Then add the pureed tomatoes and cook for 4-5 mins or until raw smell disappears.

• Now add the turmeric powder, chilli powder, coriander powder, cumin powder and garam masala powder, mix well and cook for another min.

• Add the chicken, mix well with the masala and cook for a min.

• Then pour enough water to cover the chicken, followed by crushed pepper and salt.

• Close the lid and cook for 8-10 mins or until the chicken is tender.

• Check salt for taste and cook in a medium-low flame until right consistency for the gravy. Switch off and garnish with chopped cilantro.

Serve hot with naan, chapathi or steamed rice.