A happy staple in almost every non-vegetarian household! Especially popular in North India, this tastes just as good with a plate of hot rice as it does with a soft roti drizzled with warm ghee.
1 Full Chicken, cut (preferably with bone but boneless also works)
2 Onions, chopped
2 Tomatoes, chopped
10 Garlic Cloves, finely chopped
2 tbsp Ginger, finely chopped/grated
8 Whole Dried Red Chillies
½ tsp Red Chilli Powder
¼ tsp Cinnamon (Ground)
¼ tsp Cardamom Powder
¾ tsp Salt
2 tbsp Ghee
½ cup Curd/Yogurt
Soak red chillies in a bowl of water for 15 minutes, then remove and grind with a little water. Add chilli powder to this and keep aside.
Heat ghee in a pan and remove from fire before adding the ground chilli mixture.
Place back on the flame and fry, adding the garlic and stirring until it becomes golden-brown.
Add chicken and tomatoes and fry until the ghee separates.
Add curd and fry until the chicken becomes tender.
Finally, add the salt, ground cardamoms, cinnamon, cloves and ginger. Add ½ cup water and lower the flame - let is cook slowly on low heat, stirring just occasionally.
Once the grave becomes thick, remove from fire and place in a serving dish. Drizzle with hot ghee and sprinkle with coriander.
Serve with simple steamed rice or soft, paper-thin rotis.