Instructions

1. Wash, clean and pat dry the bone-in-chicken pieces. In a large bowl, mix the chicken pieces along with 1 tsp garlic paste, 1 tsp ginger paste, 2 tbsp lime juice, 2 tsp kashmiri red chilli powder, ½ tsp garam masala powder and salt. Mix the ingredients for the marination well, coating each of the chicken piece well with the marinade. Cover and keep aside for 15 – 20 mins.
2. To make the curry, with the help of a mortar and pestle gently crush 6-7 whole black peppercorns, 1 inch cinnamon, 4 whole cloves. Keep aside.
3. Heat mustard oil in a deep bottom pan over medium high flame. Once hot add the crushed spices along with 3 – 4 whole dry red chillies. Let them crackle for a few seconds.
4. Next add 1 cup grated onion and keep stirring to saute over medium-high flame till they are light brown. Stirring at regular intervals will help to brown evenly.
5. Add 1 ½ Tsp chopped garlic, 1 ½ Tsp ginger and 1 Tsp chopped green chillies (if you are using any). Keep stirring and cooking till the onions are nicely browned and has reduced in volume (5 -7 mins).
6. Next add the marinated chicken along with the marinate to the pan. Cook over high heat for 5 mins, stirring frequently.
7. Add 1 cup of grated or pureed tomatoes to the pan of chicken. Keep stirring and cook for another 4 – 5 mins. Pour 1 cup of yoghurt whisked together with 2 Tsp all purpose flour. The all purpose flour will prevent the yoghurt from splitting while cooking.
8. Lastly add 1 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp cumin powder, 1 tbsp coriander powder, salt to taste. Mix thoroughly well.
9. Cover pan with a lid and cook over low heat till chicken is tender ( 15 -20 mins).
10. Before taking off the flame, add ½ tsp garam masala, 2 tbsp crushed kasoori methi and 1 thickly sliced onion. Stir to mix well. Add some more water if you feel the curry is too thick. Bring the curry to boil before switching off the heat.
11. Serve hot coupled with parathas, rotis or naan. Can be served with some green salad or raita.