A flavorful spicy chicken dish marinated with a blend of spices, combined with a rich gravy made from tomatoes and fried onions, garnished with fresh coriander and served with rice or bread.
1: Wash and cut the chicken into small pieces.
2: In a bowl, marinate the chicken with 1 teaspoon of chilli powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of pepper powder, salt to taste, curd, and 1 tablespoon of ginger-garlic paste. Set aside.
3: In a dry pan, toast the walnuts or cashews, cardamom pods, cloves, star anise, dried red chillies, cinnamon stick, coriander seeds, cumin seeds, and bay leaf for about 2 minutes until fragrant.
4: Add tomatoes and fried onions to the toasted spices and sauté for a couple more minutes.
5: Transfer the mixture to a blender along with 1/4 cup water and grind it into a fine paste. Add a little water if needed for a smooth consistency.
6: Add the spice paste to the marinated chicken along with some chopped coriander leaves and mix well.
7: Heat 1/4 cup of oil in a pot over medium heat.
8: Add the chicken mixture to the pot, cover, and cook until the gravy reduces and the oil starts to separate, stirring occasionally to prevent sticking, about 20-30 minutes.
9: Once the chicken is cooked and the gravy has thickened, garnish with fresh coriander.
10: Serve hot with rice or bread.
