Ingredients:
2 pounds chicken thighs, cut into small pieces1 large onion, sliced length-wise
1/4 tsp turmeric powder
2 tsp chilly powder
1 tsp coriander powder
6-8 cloves
1/2 tsp fennel seeds
8-10 curry leaves
1 inch cinnamon stick
2 tsp ginger garlic paste
4-6 pepper corns
1/2 tsp pepper powder
2 tsp lime juice
4 tsp oil
salt to taste
coriander leaves to garnish
Preparation:
Marinate the chicken with turmeric, pepper powder and keep aside for 30-45 minutes.
Heat oil in a wok and add the cinnamon, cloves, pepper corns and fennel seeds. Once the seeds stop spluttering, add the curry leaves and 3/4th portion of the onions. Fry onions on medium flame for about 5-7 minutes, stirring constantly.
Once the onions turn golden brown, add ginger garlic paste and mix well. Cover and cook for 2-3 minutes.
Add the marinated chicken and mix well. Cover the wok and let the chicken cook in oil. Stir occasionally to ensure the curry doesn't stick to the bottom. Cook about 10 minutes or till the chicken looks tender and golden.
Add chilly powder, coriander powder, salt and mix well. Add more oil, if necessary, lower the flame and cover and cook for another 15 minutes.
Add the remaining onions, lime juice and mix well. Cover and cook on low flame for about 10 minutes.
Garnish with coriander leaves and serve hot with rotis or naan!
