1 kg – boneless chicken (cut into medium pieces)
1 cup – curd (beaten)
4 – onions (finely chopped)
1 1/2 bunch – fresh coriander leaves (finely chopped)
4 to 5 – cloves
6 – finely chopped green chillies (or as per taste)
2 cinnamon stick
1 tsp – cumin seeds
5 to 6 – green cardamoms
2 – bay leaves
1/2 tsp – turmeric powder
1 1/2 tsp – garlic paste
11/2 tsp – ginger paste
100 g – oil
11/2 cup – water
salt to taste
Wash and clean the chicken pieces.
In a vessel heat oil add clove, cinnamon stick, elaichi, bay leaf and cumin seeds. Saute for two minutes.
Add the chicken pieces. Saute for 2-3 minutes on a slow fire..
Add turmeric powder and ginger garlic paste. Saute for 2-3 minutes.
Grind together coriander leaves, green chillies and onions to a fine paste.
Add this paste to the chicken. Add salt and mix well.
Cook on a slow fire till the chicken is cooked and the oil separates.
Mix well. Keep the vessel open.
Do not cover as the green gravy will change colour.
Add 1 1/2 cup water and cook again till the oil separates.
Add the beaten curds and mix well.
Cook on a slow fire for a few minutes.
Garnish with lemon wedge, juliennes of ginger and slit green chillies.
Serve hot with rotis or rice.