Chicken Roganjosh

Ingredients:

Chicken breasts - 500 gms
Onion chopped - 2 big
Tomato chopped - 1 medium
Ginger garlic paste - 1 tbsp
Cinnamon sticks - 2 inch
Cloves -4 nos
Cardamom - 4 nos
Bay leaves - 1
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Cumin seed powder - 3/4 tsp
Chilly powder - 1 1/2 tbsp
Paprika - 1 tbsp
Garam masala - 1 tsp
Salt - to taste
Vegetable oil - 1/4 cup
Plain yogurt - 1 cup
Black pepper powder - to taste
water - 1 cups
Coriander leaves - for garnish
Method

Cut the chicken into medium pieces. Heat 2tbsp oil in a wide pan, add cloves, cardamom, bay leaves, cinnamom sticks in to it. Stir it for one minute, add the chicken cubes into it, along with 1/2 tbsp ginger garlic paste and turmeric powder. Saute it for 5 minutes for loosing the water content and absorb the spices to the chicken. Remove the chicken pieces from pan and add 3 tbsp oil in to the same pan and saute chopped onions and tomatoes, until the onions become brown in colour. Make into a paste.

Heat 2 tbsp oil, add 1/2 tbsp ginger garlic paste saute it for a minute, add chilly powder, coriander powder,cumin seed powder and paprika powder. Saute it for 2 minutes and then add saute chicken pieces along with onion - tomato paste and beaten yogurt, 1 cup water. Add garam masala. Mix well and keep in medium flame, cover it with a lid. Cook (15- 20 minutes) till meat is tender and gravy is thick. Garnish with coriander leaves and serve hot with chapathi or nan