Home-style chicken curry

Ingredients

• 750 g chicken on the bone, cut into curry pieces
• ½ cup curd
• 1 tsp turmeric
• 1½ tsp red chilli powder
• Salt to taste
• 4 tbsp oil
• Whole spices: 1 bay leaf, 4 cloves, 3 green cardamoms, 1-inch cinnamon
• 3 onions, finely sliced
• 1½ tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 cup hot water
• Chopped coriander leaves

Method

1. Marinate the chicken with curd, half the turmeric, half the chilli powder and salt for at least 30 minutes.
2. Heat oil in a heavy pot. Add the whole spices, then onions, and fry slowly until deep golden brown, about 15 minutes.
3. Add ginger-garlic paste and fry for 2 minutes. Add tomatoes, the rest of the turmeric and chilli, and the coriander powder. Cook until the masala is thick and oily.
4. Add the chicken and fry on high heat for 5–7 minutes, stirring, until it changes colour.
5. Add hot water, cover and simmer for 25–30 minutes until the chicken is cooked through and tender.
6. Add garam masala and coriander. Serve with rice or roti.