Creamy chicken curry

Some thing nice to have with ghee rice or chappathi or dinner rolls

1. Chicken- 1/2 kg cut in to medium pieces cleaned and washed

For gravy
2. Onions- 2 Medium nos (Thinly Sliced)
3. Tomatoes- 1 Big nos (Chopped)
4. Red Chilly Powder- 1 tsp
5. Turmeric Powder- 1/2 tsp
6. Coarsely Crushed Pepper- 1/2 tsp
7. Corriander Powder – 1 tsp
8. Curry Leaves- A handful
9. Coriander Leaves- A handful chopped
10. Salt to taste
11. Cooking Oil/Ghee- 1/4 cup

To marinate
1. Cardamom- 3 nos
2. Cinnamon- 1 inch
3. Cloves- 2 nos
4. carway seeds – 1/2 tbsp
5. Sauf – 1 tsp
6. Poppy seeds – 1 tbsp powdered
7. Garlic Pods- 2-4 cloves
8. Ginger-paste – 1/2 inch
9. Green chillis – 5 nos
10. Curd – 1/2 cup
12. Cashew nuts/ almonds – 6 nos

You have to,
1. Dry roast the cardamom, cinnamon, clove, carway seeds and powder it
2. Add in sauf, poppy seed powder, ginger, garlic and green chillies
3. Grind all to a nice paste.
4. Add the chicken, grinded paste, salt and curd.
5. leave it for 15-30 min in room temperature
6. Heat oil in a vessel
7. Add crushed pepper followed by Onions and curry leaves.
8. One onions turn light brown add in the marianted chicken, red chilli powder, corriander powder, turmeric, half of the corriander leaves, salt to taste and mix well
9. Cook in medium heat for 20 minutes.
10. Check in between if the gravy is getting dried up. If so, add 1/4 cup water and boil. Add remaining ccorriander leaves.
11. Remove from fire and serve