Chicken Simmered in a Yoghurt Gravy

DAHIWALI CHICKEN CURRY
CHICKEN SIMMERED IN A YOGHURT GRAVY
Prep time: 15 min | Cooking time: 30 min | Serves: 2 as a main, 4 as a side

2 large boneless chicken breasts, diced into 1-inch cubes
1 large onion, finely chopped
2 medium-sized tomatoes, finely chopped
2-3 green chillies, finely chopped
1 tbsp ginger-garlic paste
1/2 cup plain yoghurt, beaten
1 cinnamon stick
3-4 cardamom pods, bruised
3-4 whole cloves
1-2 dried bay leaves
4-5 whole black peppercorns
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tspgaram masala powder
2 tbsplight cooking oil
a handful fresh coriander leaves, chopped for garnish
salt, to taste

HEAT oil in a thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon stick and cloves, till they begin to sizzle. Add onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Add ginger-garlic paste and saute for another minute or two till it gives out oil.

ADD red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for a minute. Mix in chopped tomamtoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yoghurt forming a smooth gravy base.

ADD chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.