Garlic Chicken

Ingredients:

• Chicken (curry-cut) : 1Kg
• Curd : 3 tbsp
• Garlic paste : 1½ tbsp
• Soya sauce : 1 tsp
• Black pepper(crushed) : 1 tbsp
• Cardamom : 2
• Bay leaves : 2-3
• Cloves : 5-6
• Onions(halved and cut to form semi-circular rings See Picture) : 4 medium
• Garlic(chopped) : 6-8 cloves
• Red chilli powder: 1 tsp
• Turmeric : 1 tsp
• Coriander powder : 1½ tbsp
• Kasoori Methi leaves(dried) : 2 tbsp
• Refined Oil : ½ cup
• Salt to taste

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Method:

– Marinate the chicken with the Curd, 1½ tbsp Garlic paste, 1 tsp Soya sauce, and 1 tbsp of crushed black pepper. Refrigerate for 1 hour.

– Heat Oil in a kadhai. Add the khada Garam masala (Bay leaves, cardamom, cloves).

– Add the onions and fry till they become translucent and about to turn golden brown. Do  not make them brown.

– Add the chopped garlic and stir for another minute.

– In a bowl, mix the red chilli powder, turmeric, coriander powder with water to make a thin paste (soup-like consistency). Add this mixture to the kadhai and fry on medium-high flame till you can smell the aroma. The spices should have mixed well with the onions by now.

– Add the marinated chicken. Stir well and cook covered on low flame for about 15 minutes. keep stirring in between to avoid sticking to the vessel. After 15 minutes, open the cover, add salt to taste. If you want it more spicy, add a few green chillies (slit longitudinally). Cook for another 15 minutes and keep stirring. Add some water, if needed to make a thick gravy.

– Garnish with a bunch of Kasoori Methi leaves and cover the vessel for 5 minutes.

– Serve hot with Roti or steamed rice.