Chicken dry gravy
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- Chicken - 1/2 kg
- Tandoori masala - 2 tsp
- Salt - to taste
- Yoghurt - 3 tbsp
- Garlic paste - 1/2 tsp
- Tomatoes - 1 medium, chopped into chunks
- Tomato puree - 1 tsp
- Onions - 1 medium, thinly sliced and fried to golden brown
- Cumin - 1/2 tsp
- Cinnamon - 1
- Peppercorns - 4
- Cardamom - 2
- Cloves - 2
- Green chillies - 2
- Coriander leaves - a bunch
- Oil
- Boil the chicken pieces with tandoori masala, garlic, salt and yoghurt, add little water if needed
- Blend the tomatoes, onion and coriander to a smooth consistency
- In a kadhai, heat oil and add the cinnamon, peppercorns, cardamom, cloves, 1 green chilli and cumin
- Add the blended tomato mixture, cook for few minutes
- Add the tomato puree and cook again for few minutes
- Add the watery contents of the boiled chicken and cook till it is nicely done
- Add the chicken pieces and cook for some time, add water if required
- Add coriander leaves, stir and serve with chapati or boiled rice
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