Chicken Curry

Oil - 3 tbsp.

Cinnamon - 1

Clove - 4

Cardamom - 4

Peppercorn - 1 tsp

Onion - 1, chopped

Green Chilli - 4, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb.

Coconut Milk - 1 cup

Salt

Cilantro

Heat Oil in a pot. Temper Whole Garam Masala.

Sauté Onion and Green Chilli until translucent.

Add Ginger Garlic Paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander and Fennel Powder; sauté for few minutes or until the raw smell of the masala goes away.

Now add the Chicken along with Coconut Milk, 1 cup Water and required Salt. Cook closed for 20 minutes.

Remove from heat and garnish with Cilantro.