Ingredients

• 200 g - chicken (breast and leg pieces or boneless)
• 1/2 kg - onion, cut into thin long slices
• 1 - big bunch of coriander leaves
• 7 - green chillies, cut into small pieces
• 6 - elaichi
• 10 - kishmish
• 5 tsp - ginger-garlic paste
• 1 tsp - coriander powder
• 1/2 tsp - turmeric
• salt to taste
• 2 tsp - curd

How to Make Chicken Razila

• Apply salt to the onions and keep aside for 5 minutes. Then squeeze out all the water from the onions and deep-fry until golden brown.
• Grind the fried onions with curd, elaichi and kishmish into a fine paste.
• Take oil in a pan and add the ginger-garlic paste, coriander powder, chillies, turmeric and salt and fry for some time.
• Add the chicken and fry until it turns brown.
• Add the onion-curd paste and cook until the oil separates.
• Add coriander and a little water and cook until done (the gravy should be thick).
• Add lime juice and serve.