Ingredients

Chicken – ½ kilo
Ginger – garlic paste – 1tea spoon
Turmeric power – 1 tea spoon
Kollamulaku – 6 (crushed)
Jeera (cumin) powder – 2 tea spoon
Salt

For gravy

Onion – 4
Ginger – garlic paste – 1 tea spoon
Garlic – 5
Tomato paste – 2 table spoon
Turmeric powder – 1 tea spoon
Kollamulaku – 5 crushed
Cumin powder – 3 tea spoon
Coriander powder – 1 tea spoon
Kashmiri chilly – 1 tea spoon
Sugar – ½ tea spoon
Garam masala powder – 1 tea spoon
Vayanaila – 1
Coriander leaves
Mustard oil

Method of preparation

Clean the chicken pieces. Marinate the masalas in the chicken and keep it aside for half an hour.
Take a pan and heat the mustard oil. Add cinnamon, cloves, cardamom, vayanaila, cumin seed and saute.
Add onion into it and mix. Then add ginger garlic paste and saute.
Take a bowl, add Turmeric powder, crushed chilly, cumin powder, and coriander powder, Kashmiri chilly and sugar and mix. Then add half cup of water into it and make a paste.
Then put this paste in the mixture which is kept in the pan and mix. Then add garlic into it. Add tomato paste and mix.
Then add chicken pieces into it. Also add one cup of water and salt and mix well.
When the chicken gets cooked and the gravy gets thickened add the garam masala powder into it and mix. Then remove from the stove.
Can decorate it with coriander leaves and can serve.