| Whole Chicken/ Chicken with bones | 1kg |
| Onions chopped | one and half cup |
| Tomatoes chopped | one cup |
| Green chillies | 6-8 split |
| Curry leaves | few |
| Ginger and garlic paste | 3tbsp |
| Coriander leaves | 1/2cup |
| Red chilly powder | 2tsp |
| Turmeric | 1/4tsp |
| Salt | to taste |
| Garam masala paste | 2tbsp |
Ingredients for garam masala paste:
| Cloves | 5-6 |
| Cardamom | 3-4 |
| Cinnamon | inch piece |
| Coriander seeds | 2tsp |
| Poppy seeds | 2tsp |
| Dry coconut powder | 2tbsp |
- In a mixer, put all the above ingredients and grind into powder and then add water and make into paste.
- Clean and wash the chicken for 2-3times in cold water. Mix 1/2tsp of turmeric and 2tbsp of curd / vinegar, to avoid poultry smell. Before cooking rinse the chicken.
- Heat 4-5tbsp of oil. Fry onions, green chillies, turmeric and curry leaves, till onions are translucent
- Add ginger garlic paste and fry 2-3mins.
- Add tomatoes and cook until tomatoes are soft. At this stage add chilly powder, garam masala and salt and fry for a minute.
- Now add rinsed chicken and mix, till all the masala coated to chicken. Cover with lid and cook on high flame for 5mintues or till chicken water evaporates.
- Add glass to glass and half of water, chopped coriander leaves and cover with lid and cook on medium flame until chicken is cooked.
- Off the flame when chicken is semi watery (as shown in picture). It is a right consistency to serve with garelu or wadalu. If serving with rice cook the chicken for another 5 minutes or till gravy thickens.
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