Ingredients

• 1 kg - chicken, skinned and cut into pieces
• 1/4 cup - oil
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 2 cups - grated onions
• 1/2 cup - grated tomatoes
• 1/2 cup - yoghurt
• 2 tsp - garam masala
• salt to taste
• 1/2 tsp - turmeric
• 2 tbsp - coriander powder
• 1 tsp - chilli powder
• 2 tbsp - coriander leaves, chopped

How to Make Murg Rasedaar

• Heat oil in a heavy-bottomed saucepan.
• Add cumin seeds and bay leaves.
• When the seeds begin to splutter, add the onions, garlic and ginger.
• Saute over high heat till brown.
• Add the tomatoes and stir-fry till the fat separates, then add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
• Cook till the fat separates, and then add the garam masala, salt, turmeric, coriander powder and chilli powder. Mix well.
• Keeping the heat high add the chicken pieces and stir till they look a little opaque.
• Add 1.5 cups of water and bring to a boil.
• Lower the heat, remove the lid and simmer till the chicken is cooked through.
• Takes about 15 minutes. The amount of water added depends on the thickness of the gravy you want.
• Serve hot, garnished with chopped coriander leaves.