Garlic: 6 to 8 flakes
Cumin seeds: 1 tbsp
Coriander seeds: 1 tbsp
Onion: 1 chopped
Tomato: 2 chopped
Red Chilly Powder: 1 tsp (optional)
Curry Powder: 2 to 3 tsp
Salt as per taste
Oil for frying
1. Chop the chicken in small pieces.
2. Wash and dry it.
3. First prepare the paste (garlic, ginger, cumin seeds and coriander seeds). BUT don’t marinate it with the meat. It will be required later not now.
4. Heat oil in a cooking vessel that will be able to fry the chicken at a single time. (Oil can be taken out later so its better If you put adequate oil that will be able to fry all the chicken)
5. Now add the chicken all in a single instance and stir it gently. After some time you will find that water will show up, and it will began to boil. At this time add salt.
6. Than cover the vessel, lower the flames a bit and let it boil for around 10-15 minutes, but be careful, sometimes it burns at the bottom.
7. Check if there is water in the vessel or only oil. When you see only oil at the bottom and pieces are sticking at the bottom stir the pieces gently. Keep doing this for around 5 minutes while letting the pieces fry.
8. After some of the pieces have turned partially red remove the fried chicken out of the vessel and keep aside.
9. If there is extra oil in the vessel, then discard some.
10. In the remaining oil, saute the chopped onion till it turns slightly brown.
11. Than add in the paste.
12. Stir well, and when the garlic starts to stick to the bottom of the vessel, add the two chopped tomatoes, and cook till the tomatoes are half done.
13. Add some red chilly powder.
14. Now add the chicken and stir well so that all the pieces are coated with the masalas.
15. Add the curry powder and cook for at least 5 mins.
16. Then add around 200ml water and cover and cook on a low flame, till the chicken pieces are cooked.
17. Wait for five minutes after switching off the gas, before serving. Goes great with steamed rice.