Wash and clean chicken pieces, drain out water completely and keep aside.
Heat oil in a wide pan. Add finely sliced onions and fry on medium heat till they become golden in colour.
Add chopped ginger, garlic and curry leaves. Stir well for 5 minutes.
Add Kundapur masala powder and mix well.
Add chicken pieces, chopped tomato and salt to taste. Do not add water. Mix all the ingredients well and cook on low to medium heat, stirring occasionally, for 35-40 minutes or till gravy thickens into a bright red colour. Serve with rice / pulao / roti / idiyappam.
Recipe Courtesy: Niya's World
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.