2 large or 3 medium sized red onions, thinly sliced
1'' ginger, chopped into julienne
4-5 large garlic cloves, sliced thinly
2 large red juicy tomatoes, chopped
1tbsp tomato puree
Salt to taste
1 tsp red chili flakes or red chili powder
1/2 tsp turmeric powder
Juice of half lime
1/2 cup chopped capsicums (of your choice)
Handful of fresh cilantro
Heat oil in a heavy bottomed pan. Once the oil is hot, add cumin seeds, fennel seeds, coriander seeds, cloves, peppercorns, bay leaf, red button chilies and green cardamoms. Saute on low flame for a minute until fragrant.
Throw in the chopped garlic and ginger julienne s and cook for a minute.
Next, add the sliced onions and saute till they turn transparent.
At this point, add the chicken pieces and cook till the water dries up and the chicken in nicely brown.
At this point, add the chopped tomatoes and the tomato puree.
Also, add salt to taste, chili fakes/chili powder and turmeric powder. Also, add the whipped curd.
Cover on low flame and let the chicken cook completely.
Add chopped capsicums, squeeze half a lime and throw in the chopped cilantro. Keep some aside for garnishing.
Cover for a minute or till the capsicums turn a bit soft. Higher the flame, and cook uncovered if the gravy is watery( The gravy is supposed to be thick and not runny).
Garnish with a spring of fresh cilantro or ginger juliennes. Serve hot with naan or flat bread. ENJOY!!!!