Chicken Kosha

Ingredients :

Chicken (500 gm)
Mustard Oil (4 tbsp+1 tsp)
Onion (4 medium size) /sliced
Whole Garam Masala (Cardamom three, Cinnamon three in. piece, Cloves 3)
Cumin Seeds (1/8 tsp)
Grated Ginger (1 tsp)
Grated Garlic (1 tbsp)
Tomato (1 medium size)
Cumin Powder (1 tsp)
Kashmiri Red hot pepper Powder (1 tbsp)
Turmeric Powder (1 1/2 tsp)
Salt (to taste)
Sugar (1/2 tsp)
Garam Masala Powder (1/2 tsp)
Ghee or butter (1/2 tsp)
Water (1/2 cup)

prepare:

Clean and wash the chicken items with H2O and marinade them with salt and turmeric powder for half-hour.
Heat oil during a pan. Add whole garam masala and cumin seeds, sit up for them to splutter.
Now add all the sliced onion into the pan and fry them till become caramelised.
Then add grated garlic and ginger. Fry them till the raw smell of garlic has gone.
Add sliced tomatoes and cook them until become soft and tender.
Then add all the dry spices like cumin powder, turmeric powder, red chile powder and salt. Add one tbsp of water so the dry spices doesn't get burnt. Braise(kosano) all the masala till the gravy starts deed oil from the perimeters.
Now add the marinated chicken items into the pan and blend well with the gravy.
Cook for five minutes on medium to low flame by stirring it perpetually.
Then add 1/2 cup of water, combine it well and canopy the pan with a significant lid. Cook for 10-15 minutes or till the chicken items become soft and tender. Cook on low flame.
After that, open the lid and stir the curry well. This time, if you are feeling the curry becomes dry, then add some a lot of heat water.
Cook for an additional five minutes on medium heat.
Lastly, once our curry is prepared and therefore the chicken becomes soft, add sugar, garam masala powder and drawn butter. The consistency of the gravy ought to thick and not an excessive amount of liquid. combine everything well and turn out the flame.