1 kg. chicken, cleaned & cut into medium sized pieces
2 medium onions, sliced finely
2 tomatoes, diced
3 1/2 tblsp oil to temper
Salt to taste
For wet masala to be dry roasted on the girdle before grinding (to be ground fine with as much less water possible):
2 big onions, sliced - to be dry roasted till translucent and cooked (stir continuously to avoid burning of onions)
8 - 9 cloves of garlic, lightly roasted
1 inch cinnamon - lightly roasted
7 pepper corns - lightly roasted
1 1/2 tsp khus khus (poppy seeds) - lightly roasted
1 1/2 tsp cumin seeds - lightly roasted
3 cloves - lightly roasted
10 Kashmiri red chilies - lightly roasted
8 Madras red chilies - lightly roasted
1/2 tsp turmeric powder
1 tblsp coriander seeds - lightly roasted
Small marble sized tamarind
(P.S. Only the onions have to be roasted till cooked, the other ingredients only need to be toasted for 30 - 40 secs on the hot girdle. If kept for more time it will change the colour of the gravy)

Onion Chili Chicken Curry

1. Heat oil and when very hot add the onions. Stir-fry till they turn golden brown. Turn the gas to medium flame.
2. Add the ground masala and fry stirring continuously for 10 - 12 minutes. Till the masala exudes a good aroma and oil leaves the sides of the masala.
3. Add the diced tomatoes and salt to taste. Stir-fry till the tomatoes are cooked.
4. Add the chicken pieces and enough water to cover them. Cook with vessel covered till the whole lot comes to boil. Lower the heat, cover the vessel and let the chicken pieces simmer in the gravy. Cook till done.
5. If using a country chicken it takes approximately 40 - 50 minutes to cook. If using broiler, then it takes approximately 25 - 30 minutes.
6. Serve hot with rice, roti’s or buttered naan.
   Serves: 6
   Preparation time: 40 minutes