Cilantro Masala Chicken

Ingredients 

Chicken (cut into medium sized pieces) – 1 kg

Onion – 2 medium 

Green chillies – 3 in no 

Whole spices 

Cloves – 3

Cardamom – 2 

Peppercorns – 6 

Cinnamon – 2 small sticks 

Bay leaf – 1 medium size 

Ginger garlic paste – 2 tsp 

Turmeric powder – 1/2 tsp

Chicken Masala – 1 1/2 tbsp

Kashmiri chilli powder – 1 tbsp

Coriander leaves (chopped) – 1/2 cup

Water – 1/2 cup

Cooking oil – 2 tbsp

Steps 

1. Heat the Kadai/pan on medium heat and when hot pour in oil. 
2. When oil is hot add in whole spices and sauté for a minute and then add in onions and green chillies adding in some salt and sauté well till onions turn brown. It needs to be done more than light brown for the dish to get a good colour.
3. Lower the flame and now add in ginger garlic paste and sauté for 2 minutes. 
4. Keeping the heat low first add in turmeric powder and sauté for 1 minute followed by chicken masala powder and sauté for 1  minute and finally add in Kashmiri chilli powder keeping heat low and sauté the mixture together well. Add some oil at this stage if the mixture is too dry. 
5. Now add in the chicken pieces and mix well. Keep covered for 5-7 minutes on medium flame. 
6. When you open, some water would have started to come out from the chicken. Now add in 1/2 cup water. Reduce water quantity added if too much water has come out from chicken. At this point again cover and cook till chicken is cooked well. 
7. Now open and cook till water evaporates and chicken gets a semi gravy consistency. 
8. Once you get the masala like consistency add in chopped coriander leaves and mix well. Keep on low flame for 3-5 minutes. 
9. Switch off and serve hot.