1kg chicken, cut into bite size pieces
250g tomatoes, chopped finely
100g onion, thinly sliced
10 cloves garlic
100g curd (yogurt)
1 tsp cumin
½ tsp red chilli powder
1 tsp whole black peppercorns
1 tbsp groundnuts (peanuts)
1 inch fresh ginger
1 tsp fennel seeds
3 tbsp ghee (clarified butter)
2 tsp salt
1 tsp turmeric
½ cup water
Grind ginger and garlic into a paste.
Grind the groundnuts and fennel seeds into a paste.
Heat the ghee in a large pan. Add the sliced onions and fry for 7-8 minutes.
Add the ginger-garlic paste and cook for 1 minute.
Stir in the curd and cook for 2 minutes.
Add the tomatoes and cook stirring for 2 minutes.
Next add the groundnut paste, black peppercorns, cumin powder and fry for 1 minute.
Put in the turmeric, red chilli powder, and fry for 5 minutes.
Mix in the chicken pieces and fry for 5 minutes.
Pour in warm water and stir to combine.
Sprinkle with salt, cover and cook on low heat for 20 minutes or until chicken is cooked through.
Remove from heat. Serve warm.