1 kg chicken, cut into medium size pieces
2 onions, diced small
2 tomatoes, deseeded and diced small
1 tbsp ginger garlic paste
Juice of one lemon
1 tsp Tumeric powder
Salt to taste
Oil to fry
For the Masala
18-20 green chillies
About 20 stalks coriander leaves
3-4 stalks mint leaves
20 garlic cloves
1 tbsp khus khus
15 pepper corns
1 small ball tamarind
Apply salt, ginger garlic paste and tumeric powder to the chicken and set aside.
Grind all the masala ingredients together to a fine paste.
Apply half the quantity of the masala to the chicken and leave for about an hour.
Heat the oil in a vessel and fry the onions well.
Add the chicken to this and fry till the masala starts coating the chicken pieces.
Add the tomatoes and fry for sometime.
Then put in the rest of the masala and mix well.
Add extra salt if needed.
Add a little water (not too much since cafreal tastes best as a thick gravy) and cook under cover.
PS: If you like the chicken dry, skip the onion and tomato