Ashana Sinha
Take 4 cloves, 1/2 cinnamon stick,3 green cardamom , 2 tsp fennel seeds, 7 1/16 oz of shallots, finely chopped, 20 curry leaves,2 tsp ginger-garlic paste, 4 large tomatoes, 2 1/2 tsp coriander, 3/4 tsp turmeric,1/2 tsp red chilli powder,1 tsp black pepper,500 grams of chicken, 1tbsp lemon juice and salt to taste.
Heat oil in a pan over high heat, then add the cloves, cinnamon, green cardamom and fennel seeds.
Add the curry leaves, salt, ginger-garlic paste and cook for a few minutes.
Add in the tomatoes, coriander, turmeric, chilli powder and black pepper, salt with a splash of water and stir well.
Add the chicken turn down the heat, add another pinch of salt and let it cook for 10 minutes.
Sprinkle some freshly chopped coriander and serve it hot!