Punjabi Chicken Curry

INGREDIENTS:-

Chicken - 800gms cut into pieces ( wash and pat dry )
Oil - 10 tablespoon
Bay leaf - 1
Cloves - 4
Cinnamon - 1" stick
Cardamoms - 4
Tomato - 4 pureed in a mixer
Salt - as per taste
Red chilly powder - 1 teaspoon
Coriander powder - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Yogurt - 1/2 cup well beaten
Coriander leaves - 2 tablespoon chopped

Grind to a paste:

Onions - 5 big
Ginger - 2 " piece
Garlic - 12 flakes


METHOD OF PREPARATION:-

• Grind onion, ginger and garlic to a paste in  a mixer
• Puree tomatoes in a mixer and keep aside
• Heat oil in a kadai. Add bay leaf, cloves, cinnamon and black cardamoms.
• Add onion and ginger-garlic paste. Stir fry on medium heat till it blends well
• Put the chicken pieces, let it boil for 5 minutes on medium flame till the water evaporates and the chicken turns whitish first and then later it turns golden.
• Add salt, red chilly powder, coriander powder, turmeric powder and garam masala powder. Stir for 3 minutes
• Add tomato puree and 1 teaspoon chopped coriander leaves. Cook for about 10 minutes. Stir after every few minutes. Cook till oil separates and the tomatoes blend well with the onions
• Reduce heat and add the yogurt. Boil for 8 more minutes till the yogurt dries completely and oil separates
• Add about 2 cups of water. Pressure cook in a pressure pan for the chicken to become tender
• Serve garnished with the remaining coriander leaves