Dahi murg

Serves: 4
Ingredients
Chicken 600 gm
Yoghurt 200 gm
Onion 100 gm
Ginger 30 gm
Garlic 30 gm
Bay leaf 1 pc
Cinnamon stick 1 pc
Clove 2 pc
Cumin seed 5 gm
Turmeric powder 10 gm
Kashmiri chilli powder 30 gm
Pepper powder 5 gm
Garam masala powder 5 gm
Salt to taste
Coriander, finely chopped 20 gm
Curry leaves for garnish
Chilli, green for garnish
Oil 20 ml
Method
Marinate the chicken with the yoghurt and all the dry masala powders (chilli, garam masala, turmeric and pepper).
Heat oil in a pan and fry the bay leaf, cinnamon stick, clove and cumin seed.
Add the onion and cook till golden brown. Add the ginger garlic paste and fry for 1 minute.
Add the marinated chicken and bring to a boil. (Add water for thinner gravy.)
Cover and cook for 10-15 minutes stirring occasionally.
Garnish with fresh curry leaves, coriander and split green chillies.
Serve hot with rice.