Mumma's Kitchen: Chicken Curry

Preparation Time : 90 minutes
(for 4-5 Persons)

Ingredients :
1. Chicken (cut into medium pieces) - 1 Kg
2. Ginger (chopped) - 1 tablespoon
3. Garlic (chopped) - 15-20 Cloves
4. Dry Red Chilies (broken into medium sized pieces) - 12-15
5. Bay Leaves (Tej Patta) - 2-3
6. Mustard Oil - 80-100 ml (one small size cup)
7. Garam Masala (for paste)

a. Cumin Seeds(Jeera) - 2 Spoons
b. Black Pepper (Kali Mirch) - 1 Spoon
c. Coriander Powder (Dhaniya) - 2 - 3 tablespoons
d. Black Cardamom (badi elaichi) - 3-4
e. Green Cardamom (chhoti elaichi) - 2-3
f . Cloves (Laung) - 10-12
g. Mace (Javitri ) - a small piece
h. Nutmeg (Jaiphal) - a small piece
i. Cinnamon (Dalchini) - a small piece
j. Red Chili powder - 1/2 -1 tablespoon
k. Garlic - 20 cloves
8. Turmeric Powder (Haldi) - 1/2 - 1 tablespoon
9. Salt to taste
10 . Onions - 500-700 gms ( Half chopped and half for paste)
11. Coriander Leaves ( chopped) - one small bowl

Recipe:
1. Marinate chicken by adding a pinch of turmeric and salt for 5-10 minutes.
2. Make a thick paste using garam masala, garlic, half of onions, turmeric, red chili powder and salt.
3. Add mustard oil in cooker, heat it and add Bay leaves, chopped ginger and garlic, chopped onions, red chilies, 5 to 6 cloves. Stir them till onions become brown.
4. Now add the marinated chicken pieces to the cooker. Fry the chicken pieces till they are half cooked (approximately 10-15 minutes).
5. Now add the spice paste to the chicken and mix it properly. Put a lid on the cooker for few minutes till the oil starts coming out of the spice paste. Keep it stirring at small intervals.
6. Add chopped coriander leaves and mix it properly.
7. Add 1 to 1.5 cups of water to the chicken and spice mix for thick gravy. You can add water according to the thickness of gravy you want.
8. Close the lid. Put off the gas after the first whistle.
9. Take the chicken out in a bowl, garnish with coriander leaves and serve hot.