- Chicken 1 kg
- Coriander leaves 1 big bunch
- Curry leaves 2 bunches
- Garlic 1 or 1 ½ bulbs
- Ginger 1 big piece
- Kandari chilli 2 to 3 handfull (or 10 to 15 green chilli)
- Onions 6 Nos.
- Bay leaf 1 leave
- Cloves 5 Nos.
- Chinnamon 1 inch long
- Turmeric powder ½ spoon
- Cooking oil 2 to 3 table spoon
- Salt As required
Cut chicken into small pieces and wash and drain water well.
Make a paste with green coriander leaves, curry leaves, chilli, ginger and garlic and marinate chicken in this paste along with turmeric powder and salt and 1 spoon oil.
Make a paste of Onions
Heat oil and add the whole spices ie. Bay leaves, cloves and chinnamon.
Add onion paste and sauté till it is light brown in colour
Add the marinated chicken to it and let it cook in low flame. Do not cover and cook. Let the chicken cook in its juice.
Add salt to taste and let the chicken cook till the masala coat nicely and get a nice aroma
Decorate with curry leaves and coriander leav