Ingredients:

500 g – broiler Chicken
1 cup – Curd
1 tsp – Coriander seeds
1/2 tsp – peppercorns
1/2 tsp – cumin
8 – Red Chillies
1/2 pod – Garlic
1/2″ piece – Ginger
1/4 tsp – Turmeric
2 – Onions
2 – Cloves
2 tbsp – Tomato puree
salt to taste

Method:

1. Dry-fry the coriander seeds, cumin, peppercorns, red chillies, cloves, garlic, ginger and onions and grind into a paste.
2. Cut the chicken into medium-sized pieces, marinate with the masala paste, curd, turmeric and salt amd keep aside for an hour.
3. Pressure-cook the chicken for 3 whistles.
4. Transfer the cooked chicken into a vessel. Add the gravy along with tomato puree to a pan.
5. Let it cook for 4-5 minutes under medium heat until the gravy becomes a bit dry.
6. Now add the chicken pieces and cook for 3 minutes or until completely fried. Serve hot.