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Marinate the cleaned chicken pieces with the ingredients listed under marination. Keep it aside for 30 minutes.
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Slice onion into very small pieces so that it would be easy for it to get mashed into the gravy while chicken gets cooked.
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In a kadai, heat the oil. When oil is hot, add the sliced onions, curry leaves, and salt. Adding salt helps the onion to get cooked fast.
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Saute the onions until it is lightly brown in color. Add ginger and garlic, saute well.
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Once sauteed well, add chilly powder, coriander powder, garam masala,fennel powder and saute. Add oil as needed to fry the masalas. ** This is a bit spicy curry. So adjust chilly powder according to your spice tolerance level.
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Grind the tomatoes. Once masalas are done, add tomato into it.
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Saute for around 5 minutes in medium flame, until tomatoes are cooked.
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Add water. Bring it to boil and adjust salt in the gravy. Then add marinated chicken pieces. Stir till the chicken pieces are well coated.
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Cover and cook until chicken is done. It will take around 20 minutes.
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Coriander leaves are optional. Add it only if you like the coriander leaves flavor. Boil till the gravy is up to the consistency desired.
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Serve it with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian breads :)