Ingredients:

* 700–800g desi chicken
* 2 medium onions (finely chopped)
* 2 tomatoes (chopped)
* 2–3 tbsp mustard oil
* 2 tsp cumin seeds
* 2 bay leaves
* 2 tbsp coriander seeds
* 1 cinnamon stick
* 8–10 black peppercorns
* 2 green cardamoms
* 4–5 Kashmiri red chillies
* 1 tbsp ginger garlic paste
* 1 tsp turmeric powder
* 1 tsp red chilli powder
* Salt to taste
* Water as required
* Fresh coriander leaves (for garnish)

Method:

1. Dry roast coriander seeds, 1 tsp cumin seeds, cinnamon, black pepper, green cardamom and Kashmiri red chillies. Let them cool, then blend with ginger garlic paste and a little water to make a smooth paste.
2. Heat mustard oil in a pan. Add the remaining 1 tsp cumin seeds and bay leaves. Add finely chopped onions and sauté until golden brown.
3. Add the prepared masala paste and cook until the raw smell disappears. Then add turmeric, red chilli powder, chopped tomatoes and salt. Cook until the masala releases oil.
4. Add the desi chicken and roast it well with the masala for 10–12 minutes on medium-high flame.
5. Add water according to your preferred gravy consistency. Cover and cook on medium flame for 15 minutes. Since desi chicken takes longer to cook than regular chicken, you can pressure cook it for 7–8 whistles if you prefer it extra tender.
6. Garnish with fresh coriander leaves and serve hot with rice, roti or salad. 🍗✨

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