3 tablespoon(s) oil
1 tablespoon(s) coriander seeds lightly roasted and crushed
3 dry red chillies pounded
3 large onions finely sliced
1 tablespoon(s) garlic paste
2 teaspoon(s) ginger paste
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
1 teaspoon(s) hot spice mix (garam masala) powder
12 medium pieces (about 800 grams) of chicken
2 green chillies deseeded and slit
salt to taste
4 large tomatoes pureed
6 tablespoons fresh coriander finely chopped
3 tablespoon(s) dry fenugreek leaves (kasuri methi) crushed
finely chopped fresh coriander and shredded green chillies to garnish
Heat the oil in a wok (kadhai). Fry the crushed coriander seeds and pounded red chillies for a few seconds. Add the onions and fry for about 4 minutes or till light brown. Add the garlic and ginger paste. Saute till the onions are golden brown.
Add the spice powders and keep stirring for a few seconds. Add the chicken pieces and the slit green chillies. Stir-fry for about 8 minutes or till the chicken pieces are golden brown on all sides.
Add the tomato puree and salt. Bring to a boil. Cover and cook on low heat for about 20 minutes or till the chicken is tender. Increase the heat and stir well till the gravy is thick and oil floats on top. Sprinkle the crushed dry fenugreek leaves and mix well.
Serve hot garnished with coriander leaves.