Chicken Curry Masala

Marinate the chicken for an hour with juice of 1 lemon, ginger garlic paste, salt, turmeric powder, red chilli powder.

For the paste: In a pan heat a tbsp of oil. Add 1 and a half tbsp coriander seeds. Brown them. Add 1 tbsp fennel seeds, 2 inch cinnamon stick, 5 cloves, 12-15 peppercorns, half an inch ginger and 6-8 garlic flakes.

Brown this. Cool it and grind it to a paste adding little water to the grinder.

In a wok, heat a tbsp oil. Add 2 onions sliced. Brown them. Add 15-20 curry leaves.

Add the prepared paste and cook for about 5 minutes. Add 3 tomatoes chopped and 2 tbsp tomato puree.

Add green chillies chopped. Cook till oil separate. Cool this and blend it in the grinder.

Add this to the wok again. Give it a boil. Add the chicken and salt to taste. Cover and cook till chicken is done. 

Garnish with coriander leaves. Serve hot.

I use this gravy for many other vegetarian dishes as well.