Chicken Curry

Preparation:- First clean all the flesh & put all in a bowl then add curd & 1 tbsp black paper Powder & ½ tbsp turmeric powder. -----LEAVE FOR 30 MINS IN A COLD PLACE----- NOW IN A PAN ADD 8 TBSP OIL AND ADD CUMIN SEEDS THEN GREEN CHILLY AND SAUTE PROPERLY THEN ADD CHOPPED ONIONS AND SAUTE FOR 4-5 MINS UNTILL ONIONS ARE GOLDEN BROWN. NOW ADD 2 TBSP GINGER GARLIC PASTE & SAUTE FOR 2 MINS. NOW ADD CHOPPED TOMATOES & SAUTE PROPERLY & PUT ON LOW FLAME BY COVERING THE PAN AND WAIT FOR 4-5 MINS. -----WAIT FOR 5 MINS----- NOW ADD MERINATED CHICKEN ON THE ONION,TOMATO MASALA AND ADD SALT AS PER TASTE AND COVER THE PAN AND LEAVE FOR 10 MINS ON LOW FLAME. -----WAIT FOR 10 MINS----- NOW SAUTE ALL THE CHICKEN AND ADD TURMERIC POWDER 1 TBSP, CHILLI POWDER ½ TBSP,½ TBSP CORIANDER POWDER & CUMIN POWDER & GARAM MASALA 1½ TBSP. ADD A LITTLE WATER AND MIX PROPERLY AND COVER IT AND LEAVE FOR 10 MINS IN LOW FLAME. -----WAIT FOR 10 MINS----- NOW SAUTE PROPERLY AND ADD WATER AS PER NEEDS & ADD CHICKEN MASALA 2 TBSP & COVER FOR 5 MINS IN MEDIUM FLAME. -----WAIT FOR 5 MINS----- THEN ADD CHOPPED CORIANDER LEAVES OR KASURI METHI AND COVER FOR 2-3 MINS & OFF THE FLAME. NOW IT'S READY TO SERVE WITH RICE, BIRIYANI,ROTI & NAAN.....