• 2 Onions chopped
  • 1 small tomato chopped
  • 1/2 tea spoon Chili powder
  • 1/2 tea spoon Turmeric powder
  • 1 tea spoon Garam Masala
  • 2 cloves
  • 1 inch of Cinnamon
  • 3-4 table spoon of oil
  • Salt to taste
  • To marinate
  • 4-5 Chicken legs cleaned (or chicken pieces of about 1 pound)
  • 1 table spoon Ginger-Garlic paste
  • 2 table spoon Curd
  • 2-3 bay leaves
  • 1/2 tea spoon Chili powder
  • 1 tea spoon Coriander powder
  • 1/2 tea spoon Turmeric powder
  • 1/2 tea spoon Garam Masala
  • 1 tea spoon Mustard Oil
  • Salt to taste

Marinate the chicken with all the ingredients listed in to marinate.
Keep it for minimum 2-3 hours, overnight preferred.

In a big pan, add oil (mustard oil preferred). Once it is hot, add whole cloves and Cinnamon.
Then add the onions and saute until it starts turning golden brown.
Add the chili powder, turmeric powder and then add the chicken.
Cook in low fire, until the water from the chicken completely dries up.
After that add the chopped tomato and garam masala.
Add salt if needed.