Marinate chicken for an hour or more in 1tsp Salt, lemon juice & 1tsp of ginger garlic paste

1 big onion sliced fine

1tbsp each ginger and garlic paste

2tbsp curd

1tbsp coriander powder ( lightly roasted on a griddle)

1/2 tsp each pepper corn & cloves

2bayleaves

1/2 tsp powdered garam masala

Salt and chilli to taste

1cup water

3tbsp oil

Method :

In a pressure cooker heat oil.

Add the cloves, peppercorns and bayleaves. Add the onions and fry till onion is golden brown.

Remove from oil, making sure all oil is drained back into the cooker and set aside. Remove bayleaves & rest has to be ground to a fine paste.

Shake off excess water and add the chicken pieces to the oil.

Lightly fry. Add the ginger garlic paste, chilli and coriander powder. Saute it and keep adding dashes of curd to prevent it sticking or burning.

When oil leaves the sides add the garam masala, salt and paste of fried onions. Stir for a minute add water and pressure cook for 5 minutes.

Open when steam has disappeared and serve with chapati.

You can also cook in a kadhai or wok. It takes longer to cook.