• 1 whole chicken
• 2 medium sized onion (I prefer to use red onion)
• Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
• Red Chili powder – 1/2 tea spoon
• Turmeric Powder – 1/2 tea spoon
• 2-3 cloves of garlic (peeled and grated)
• 1″ ginger (peeled and grated)
• Tomato -1 Large (chopped)
• Water – according to need
• Salt
• See the section below for marination

Marination (Minimum 2 hrs/Overnight)

Grind the following to a smooth paste and mix with the chicken

• 4 Whole Green Cardamom
• 4-6 Whole Black Peppercorn
• 1 Green Chili
• 1 Large Tomato
• Turmeric powder – 1 tea spoon
• Red Chili powder – 1 tea spoon (or to taste)

Preparation

1. Take 4 table spoon oil in a wok
2. Add the grated garlic
3. Add onions and fry them cover cooked on low-medium Stir occasionally.
4. When the onions have become translucent, squeeze out the juice from the grated ginger and add to the onions
5. When the onions have become soft and some have turned golden, reduce heat and add salt, red chili powder, turmeric and fry for about 1-2 minutes. Add the chopped tomato and cover cook for about 5 minutes on low-medium heat.
6. Add the chicken
7. Cover cook the chicken and stir occasionally
8. Wait till all the water from the chicken gets cooked and the spices are well cooked – oil would start separating from the spices
9. Add water (the amount depends on the water content of the meat and the consistency you would like your dish to be, I added a cup of water) and simmer for 10 minutes.
10. Serve with steamed rice