Chef: Zarnak sidhwa.(food diaries)
Firstly add 3-4 tablespoon oil in pan and heat.Then add Cinnamon,Black Cardamons,Cloves,Black Pepper
After 30 seconds add the onions. Cook onions till golden brown. Remove onions and whole spice with slotted spoon
Cool and grind to paste . Set aside for later use.
Lightly roast and grind to a powder the Fennel Seeds, Black Pepper, Green Cardamoms.
Reheat the remaining cooking oil,add some more if needed , when hot add the chicken and salt
Fry for 2 minute till it turns light brown. Now add the grinded Fennel Seeds,Black Pepper and Green Cardamoms powder and cook for minuhan te.
Than add tomato puree along with chili powder,ginger,garlic and some haldi.
Cook covered on low flame for 10 minutes till oil separates.
Now add the onion paste,mix well add 1/2 cup of hot water and simmer for few minutes till chicken is almost done.
Heat ghee in a frying pan,when hot add tomato's and ginger juliennen,cook 2-3 minutes till soft,mix well into chicken along with 2 tbsp water and cook covered for 2 minutes.
Now serve with rice or chapati.