5-6sprigs of curry leavesabout 30-35 leave(adjust to taste
2tspginger garlic paste
2tspspicy red chilli powderadjust to taste
1tspkashmiri chilli powderfor the colour
1/2tbsppepper powderadjust to taste
salt to taste
2-3tbspoil/gheeor as required
1loosely packed cup of chopped coriander leaves
Heat oil in a heavy bottomed kadhai/pan and fry the cinnamon, cloves, cardamoms and fennel seeds on a slow flame till you get a good aroma. Add the chopped onions and fry till golden brown. Toss in the curry leaves and fry for a minute. Reserve 2 tbsp of this mixture for garnishing (optional).
Add the ginger garlic paste and fry for a couple of minutes and then add the chopped/sliced tomatoes and fry on a medium high flame till they turn slightly mushy. Add the powders, salt to taste and continue to fry for another 2-3 minutes. Add the chicken and half a cup of water and mix well. Cover and cook till half done.
Stir well and add the pepper powder and about half of the chopped coriander, cover again and cook till done (till the masala coats the chicken and excess water evaporates - you should get a thick masala. Garnish with the reserved fried onion & curry leaves mixture and serve hot with chapathis, dosa or as a side dish with rice