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1. De-skin the chicken, clean, wash and cut into 8 pieces. Drain all water and dry.
2. Grind one onion, ginger and garlic adding 2 tsp. water. Strain the paste and add the resulting juice to the chicken.
3. Add all the ingredients from salt to the powdered cumin seeds to the chicken. Add the yogurt and mix well. Crush cardamom, cinnamon and cloves and add. Marinate for 30 minutes.
4. Heat oil and fry the remaining chopped onion till brown in color. Add the marinated chicken and cook with occasional stirring till the oil starts to separate.
5. Add two cups of water and add to the chicken and bring to boil. Reduce heat and simmer for another 10 minutes.
6. Serve hot with basmati rice.
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