PREPARATION

1. In a mixing bowl, add 660 grams chicken thighs, 1 teaspoon salt, 1 teaspoon black pepper and mxi it well.

2. Marinate the chicken for 30 minutes.

3. Heat 2 tablespoons oil in a heavy pot, add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.

4. Add 1 inch cinnamon stick, 2 bay leaf and stir well.

5. Then, add 135 grams onion puree and fry until it turns golden brown in color.

6. Now, add 1 teaspoon turmeric and stir well.

7. Add the marinated chicken thighs and mix well.

8. Now, add 420 grams tomato puree and mix it well.

9. Cook for 7 - 10 minutes.

10. Add 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/2 teaspoon cardamom powder, 2 teaspoons cumin powder, 1/2 teaspoon salt and mix it again.

11. Cover it with lid and cook for 30 - 35 minutes.

12. Garnish with coriander.

13. Serve hot.