Ingredients
· 1kg chicken, cut into small pieces
· ½ tsp ground turmeric
· ½ tsp salt
· Oil for shallow frying
For gravy
· ½ cup onion, chopped
· 2tsp ginger paste
· 1tsp garlic paste
· 2tsp mustard paste
· ½ tsp cumin powder
· ½ tsp coriander powder
· Red chili powder to taste
· ¼ tsp ground turmeric
· 2 pieces bay leaf
· 1-2 pieces cinnamon
· 2 pods of green cardamom
· ¼ cup oil
· Salt to taste
· ¼ cup olive/mango pickle, low sweet
Method
Wash and drain the chicken and keep aside. Marinate chicken in turmeric powder and salt for 15 minutes. Heat oil in a flat non-stick pan, place the marinated pieces and fry until light brown on high heat. Remove the fried chicken pieces and keep aside. Heat oil in a heavy-bottomed vessel, once hot, add chopped onions and whole garam masala and sauté until light brown. Add ginger-garlic paste and sauté a little more. Add the remaining spices with two tablespoons of water and add the pickle. Mix well then add the chicken pieces and mix again.
Cook on high flame for a few minutes, mixing once in a while. Adjust salt to taste. Reduce flame, add one cup of water, place the lid and cook till the chicken is done and you have a thick coating of gravy. Transfer to a serving dish. Garnish with dry chilies and serve with steamed rice or naan.