Chicken, 10-12 pieces 1 kilogram Coriander seeds 2 teaspoons Cumin seeds 2 teaspoons Black peppercorns 6 Whole dry red

chilli 6 Ginger 2 inch piece Garlic 15 cloves Ghee 2 tablespoons Oil 2 tablespoons Onion , chopped 1 large Tomatoes, chopped 4 large Salt to taste Fresh coriander leaves, chopped 2 tablespoons METHOD Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine pasteHeat ghee and oil in a kadai, add onion and saut till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to saut for three to four minutes. Add tomatoes and salt and continue to saut till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. 1/2 lb Chicken(cut into medium size pieces) 2 Onion (medium size) 1 Tomato 1 tsp Chilli powder 2 tsp Coriander powder 11/2 tsp Ginger-garlic Paste 1/2 tsp Fennel 1/2 tsp Turmeric powder 2 Cinnamon(medium size) 1/2 tsp Garam masala powder 4 Cloves 2 Bay leaves 1 tbsp Curd(optional) 1 tbsp Cumin seeds Oil Coriander leaves for garnishing Salt for taste Method: 1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt. 2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves. 3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato. 4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat. 5. Now,add the chilli powder & coriander powder & mix well with the chicken. 6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil

comes separate from the chicken.