Follow each step to make the recipe successfully.
Dry roast 1 tbsp coriander seeds, 1/4 tbsp cumin seeds, 2 tbsp peppercorns, and 1/4 tbsp fennel seeds in a pan until fragrant, about . Transfer the roasted spices to a grinder and grind them into a medium coarse powder.
In a bowl, combine 1/2 kg chicken pieces, 3/4th of the prepared spice powder, 1 tbsp ginger garlic paste, 1/4 tsp turmeric powder, and salt to taste. Mix everything thoroughly to coat the chicken. for .
Blend 2 chopped tomatoes and 2 tbsp fried gram into a smooth paste.
Heat 2 tbsp oil in a pan. Add 1 cup finely chopped onion and until it turns golden brown, approximately .
Add 1 tsp ginger garlic paste to the browned onions and for until the raw smell disappears.
Add the prepared tomato paste to the pan. Cook, stirring occasionally, until the oil separates from the paste and it thickens, approximately .
Add 1/8 tsp turmeric powder, 1/2 tsp chili powder, and 2 tbsp coriander powder to the tomato mixture. Mix well and cook for until the spices are fragrant.
Add the chicken to the pan. Mix thoroughly to coat the chicken with the spice mixture. Add salt to taste, if needed.
Pour 1.5 cups of water into the pan. Mix well, cover with a lid, and cook until the chicken is tender and cooked through, approximately .
Once the chicken is cooked, remove the lid. Add the remaining 1/4th of the prepared spice powder, curry leaves, 1/8 tsp soya sauce, and a large squeeze of lemon juice. Mix everything well and cook uncovered for 5 more minutes until the gravy thickens to a roast consistency.
No Garlic (fresh)?
No Onion?
No Curry leaves?
Simple ways to adapt this recipe.
This recipe can be adapted for other meats like mutton or paneer.
Reduce the amount of water or cook longer uncovered.
Add a pinch of garam masala at the end for an extra layer of aroma.
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