Punjabi Masala Chicken

THE VEGETARIANS CAN USE THIS SAME GRAVY TO MAKE KASHMIRI DUM ALOO :
WASH & PEEL TINY POTATOES, PRICK THEM AT 2-3 PLACES WITH A FORK, DEEP FRY THEM ON MEDIUM HEAT TILL THEY TURN GOLDEN, PREPARE THE GRAVY & COOK FOR 10-15 MINS. IN THE GRAVY SO THAT THEY SOAK IN ALL THE FLAVORS

Firstly prepare a fresh garam-masala for the recipe

Take a few black peppercorns, 1 spn. cumin seeds(jeera), 4-5 cloves(laung), 1/2" strip of cinnamon(dalchini), 2 cardamoms(elaichi), dry roast all these in a pan till they change color & start releasing a strong aroma, then grind these to form a powder

FOR THE GRAVY :
Take 3 medium sized onions & 3 large sized tomatoes chop them very finely, 3 spns. of ginger garlic paste & finely chopped green chilies to taste, 1-2 whole dry red chilies
Now take 2 tbspn. oil in a kadai, add the roughly broken whole dry red chilly & chopped onions to it, keep roasting the onions on medium flame till they turn brown in color, add the ginger-garlic paste, stir & continue roasting till u get a dark brown color, now add the green chilies & tomatoes & 2 more tbspns. of oil & continue roasting till all the water dries up & the masala turns brown in color
To this add salt & red pepper powder to taste & 2 spns. of the garam-masala prepared earlier
Now keep roasting this further more for 5-7 mins. by sprinkling a little water every now & then so that the gravy does not burn & instead it keeps releasing flavors & color
It will take a dark brown color

To this add 500 gms. chicken pieces & keep roasting it for 10-15 mins. stirring occasionally, again sprinkling water now & then so that the chicken doesn't get burnt, keep the lid covered & flame low
Now add some water & let it simmer for another 15-20 mins. so that the chicken gets well cooked & u get the desired consistency of the gravy
Add chopped coriander to garnish & serve hot with Lachha parantha/ Butter naan/ Jeera rice