2 chicken breast pieces (cut into small pieces)
4 chicken drumsticks
[You may choose any type of pieces. I chose these because they are succulent and easy to dig in with roti]
1 cup yogurt
3 medium size onions finely chopped
5 whole kashmiri lal mirch
[They are less spicy, rich in texture]
1 heaped tsp garlic paste
1 tsp ginger paste
6-8 garlic cloves coarsely crushed
1 cinnamon stick (2 inches)
1 bay leaf
1/4 tsp nutmeg powder
1/4 tsp Asafoetida
1/2 levelled spoon turmeric powder (haldi)
Salt, red chilli powder as per taste
2 tbsp oil
Make a fine powder of kashmiri mirch and keep aside. Beat the yogurt and keep aside.
Heat a non stick kadai and add oil.When its hot, add all the spices. Roast for 4 seconds and add onions. Fry the onions till they turn transparent, add ginger and garlic paste and stir well for 2 minutes on low flame.
Add chicken pieces and stir on medium flame for 2 minutes until the pieces get coated with all the spices.
When the chicken pieces brown on the edges, add salt, chilli powder and mix well. Simmer the flame and cover the kadai with lid for 5 minutes.
Sprinkle the coarsely ground garlic on top evenly and add the yogurt and mix well. Cover the kadai with lid and let it cook for 5 minutes.
Cook till fat separates.
Chicken semi dry curry is ready :-)
Please do leave your valuable comments and feedback..! :)