9-10Green chillies (add according to your taste)**
1 1/2tsp Coriander powder
Salt as per taste
5-6tbspVeg Oil/ Sunflower oil/ Mustard oil
Few drops of lime juice juice
Marinate the chicken with ginger-garlic paste, turmeric powder, yogurt, lime juice and salt and keep it marinated for at least 30 minutes.
Meanwhile whiz together coriander & chillies along with very little cold water into a thick paste and keep it aside for later use.
Heat oil in a thick bottom pan, temper the oil with bay leaves and cardamom pods.
Then add the sliced onions and fry on medium-high heat until the onions turn soft and golden brown.
Add the marinated chicken pieces and sauté it with the onions on medium high heat. Sauté till chicken loses its raw colour and turns golden.
Add the chopped tomato, cumin powder and coriander powder mix well and continue cooking the chicken for another 10 minutes.
Now add the coriander paste and mix well continue cooking. When you see oil seeping out at the edges add about a half a cup of warm water. Mix well. Check for the seasoning at this point, add salt or sugar as per your taste.
Cover and cook the chicken on medium-low heat, stirring intermittently. When cooked and you find the gravy too thin, uncover the pot and reduce the gravy by cranking up the heat.
Finally squeeze some lime and give a mix. take it off the heat.
Serve it hot with rice or roti.
** I have not adding any red chilli powder in this curry, so I spiced it up with green chillies.bAdd green chillies according to your taste and the spiciness of the chillies.