Marination:Wash the chicken (cut into small size or medium size), slit it with a knife or just make holes into the chicken pieces with the help of fork so that the marination goes into the flesh.
Now take a big dish, put the washed chicken, all the above ingredients, mix well and set aside for 1 hour atleast.
For the Paste: Slice the onions into rounds the way we cut for salad, boil in just enough of water for the onions to get submerged along with bay leaves and cardamoms. Let it boil till the onions colour changes to slight transparent. Take out excess water let it cool and blend into thin paste in a blender.
Take a heave bottom non stick dish, heat oil add one or 2 small bay leaves, 2 cloves, 1 cardamom, 2 to 3 cinamom sticks. Stir for 1 minute and then add the onion paste. Keep stiring for a minute or so and then add 1/2 tsp ginger garlic paste. Add a pinch of salt, chilly powder, turmeric powder, coriander powder
and then stir. Let the onion cook till the oil separates, say around 3 to 4 min on medium flame.
When the oil separtes from the onions, add the marinated chicken and stir for some time. And let it cool for 10 to 15 min, keep on stirring in between and
when the chicken is 3/4th cooked, add a cup of water (optional if you want a bit of gravy otherwise no need of adding water). Stir for sometime and then check for the salt, then when the chicken is cooked take it out of flame.
1 kg Chicken pieces (medium)
2 large Onions
1 cup Water
1/2 cup Oil
For Chicken Marination:
Curds 1 cup
Lime Juice 1 tsp
Salt according to taste
Chilly powder 1 to 1 1/2 tsp
Coriander powder 2 tsp
Turmeric powder 3/4 tsp
Garam Masala 2 tsp
Chopped Coriander leaves 1/2 cup
Chopped Mint Leaves 2 tbsp
Ginger Garlic paste 1 tbsp
For Onion Paste:
2 large Red Onions, 2 to 3 Bay Leaves,
3 to 4 Cardamoms