2 pounds of chicken, cut into medium pieces (I used thighs - skinless but with bone in)
2 tablespoons of curd
2 medium onions - roughly chopped
2 medium tomatoes - roughly chopped
7 to 9 flakes of garlic - finely chopped
1 teaspoon - ginger paste
3 tablespoons of tomato ketchup
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon dhania jeera powder
1 teaspoon garam masala powder
2 tablespoons of oil
salt to taste
chopped cilantro for garnish
Marinate the chicken in curd, salt and turmeric powder and keep aside for 1 hour.
In a karahi, add the oil - when it gets hot, add the onions and garlic and saute/fry till the onions turn golden brown. Then add the tomatoes and the ginger paste and mix well. Saute till the oil leaves the sides of the karahi. To this add the tomato ketchup and mix well. Then add the dhania jeera powder, chilli powder and the garam masala powder and mix well. Add the chicken pieces and mix well. All the chicken pieces should be covered in the masala. Add some water to get a thick gravy consistency - be careful not to add more water as the chicken will lose some water into the gravy too.
It takes around 20 minuted for the chicken to cook through. Add salt if required. Remember, you marinated the chicken in salt and turmeric and curd - and also you added ketchup which has salt.
Garnish with cilantro - serve with rotis, naan or plain rice. I served it with plain dosas.