- Chicken - 2 lbs (with bones you can use thighs or assorted pieces from a whole chicken, I used half of 1 chicken)
- Onions - 2 big sliced thin
- Tomatoes - 3 medium sized chopped into cubes(I used 8 cocktail tomatoes)
- Green chillies - 2 slit
- Chilly powder - 2 heaped tsp
- Corriander powder - 2 heaped tsp
- Turmeric powder - 1/2 tsp
- Kalonji - 1/2 tsp (optional )
- Ginger - 1 inch piece chopped fine
- Garlic - 10 cloves chopped fine
- Cilantro - 1 bunch (stems and leaves chopped)
- Curry leaves - 2 springs
- Oil - 4 tbsp
- Meat masala - 1 tbsp (3 cardamom, 2 cloves, 1/2 inch piece cinnamon,1/2 tsp fennel seeds, 1/2 tsp black pepper - all crushed together)
Heat oil in a nonstick frying pan and add in the onions and salt to taste and saute until the onions get light golden brown.
Add in the crushed masala and fry for a minute.
Add in the corriander, chilly and turmeric powder and saute on low flame until the raw smell is gone.
Add in tomatoes and 1/2 of the cilantro and stir fry until the tomatoes cook and start disintegrating and oil starts coming out of the masala.
Add in the chicken pieces and salt to taste and stir fry for 5 minutes.
Cover and cook on medium flame for 10 minutes.
Check if the mixture is too dry and if it is , add 1/4 cup of water and cover and cook until chicken is cooked and the gravy is thick.(It is best to cook all meat in its own juices , adding water dilutes the flavor and prevents the masala from getting into the meat. When you are preparing gravy dishes also it is best to add water/coconut milk etc after the meat is first cooked in its own juices.)
Add in the remaining Cilantro , curry leaves and split green chillies and fry for 2 minutes .
Sprinkle with toasted Kalonji and serve.