Garlic Chicken

Peel and clean 11/2 inch ginger and 10 to 12 garlic. In a grinder jar add ginger and garlic and make a smooth paste and keep aside.

Clean the chicken properly . In a mixing bowl add cleaned chicken, salt, haldi, ginger and garlic paste and curd. Mix properly and keep aside for at least for 2hours. The longer time you keep for marination, chicken absorbs the masala properly.

Clean and chop onion properly. Peel the garlic cloves and crush and keep aside .

After two hours heat oil in the kadai. crush green cardamom and cloves and add to the hot oil and allow it to release it's flavour to the oil . Add crushed garlic to the oil and fry up to golden brown in color. Now add chopped onion to the oil and saute up to golden in color.

In the meantime chop the Tomato and add to the masala and cook upto oil separates from the masala. Add the marinated chicken to it and cover and cook up to the chicken is cooked properly. By this time gravy should be very dry. If not dry then keep the curry in high flame and let it dry. But it shouldn't stick to the pan. Add garam masala to the curry and switch off the gas. Garnish the curry with fried garlic pieces and coriander leaves