|Preparation time||35 minutes plus time for marination|
|Serving Size||1 serving|
|Calories Per Serving||Approximately 200 per serving|
1 chicken cut into small pieces
1 1/2 teaspoon coriander powder
1/4 teaspoon cinnamon clove masala
1 1/2 cup yogurt
2 teaspoons ginger garlic paste
1 teaspoon red chili powder
salt to taste
1 large onion diced
6 green chili slit in half
2 sprigs curry leaves
juice of half a lemon
1-2 tablespoon oil or ghee
1.Marinade the meat in ginger garlic paste, turmeric, 1/2 cup yogurt , red chili powder, lemon juice and salt for an hour.
2.Heat oil in a pan add the onion,green chili and curry leaves and saute until soft and translucent about 5-10 minutes.
3.Add the chicken that has been marinated, saute for 5 minutes on high heat and turn the heat down to medium.
4.If your chicken is fresh it should release enough water in which you should be able to cook the chicken by covering with a lid, else add 1/2 to 1 cup of water enough to cover the meat and the remaining yogurt, adjust salt and spices and let cook on simmer (medium low) for about 10-12 minutes by placing a lid and stirring occasionally.Taste a piece and Check for doneness and turn off the stove.If its still a little pink cook for 5 more minutes.
To make variations of this curry, you can add tomatoes, heavy cream etc.