PREPARATION

1. Heat 30 milliliters oil in a pan, add 1 teaspoon, 1 cinnamon stick, 3 pods green cardamom, 3 pods cloves, 4 black peppercorns, 1 bay leaf and stir well.

2. Add 1 tablespoon ginger, 1 tablespoon garlic and stir for 1 - 2 minutes.

3. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

4. Add 1 tablespoon green chili and mix it well.

5. Now, add 150 grams tomato and saute until it turns soft and pulpy.

6. Cook for 5 - 7 minutes on medium heat.

7. Remove it from heat and transfer this into a blender.

8. Blend it into a smooth puree.

9. Transfer this puree into a heavy skillet and stir well.

10. Add 1 teaspoon red chili, 1 tablespoon curry powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.

11. Then, add 800 grams chicken and mix it well.

12. Add 100 grams curd and mix it again.

13. Cook for 5 - 7 minutes on medium heat.

14. Now, add 500 milliliters chicken stock and mix it well.

15. Cover it with lid and cook for 20 - 25 minutes on medium heat.

16. Open the lid, add 10 grams coriander and mix it well.

17. Cook for 5 - 7 minutes on medium heat.

18. Remove it from heat.

19. Garnish with coriander.

20. Serve hot.