Try andhra chicken dish, its little spicy but good one

INGREDIENTS

• Chicken – 1, cleaned and cut into medium pieces
• Onion – 4 medium sliced
• Tomatoes –2, large cubed
• Ginger 2 tbsp, chopped finely
• Garlic –5-6 cloves, minced

FOR THE MASALA (Powder coarsely together)

• Cinnamon – 2 stick
• Cardamom – 3
• Cloves –2
• Star anice –3
• Dried red chilies –6
• Turmeric powder – ½ tsp
• Fennel seeds –1 tsp
• Powdered coriander seeds –2 tsp

FOR TEMPERING AND GARNISHING

• Curry leaves – 2 sprigs
• Mustard seeds –1/2 tsp
• Chopped coriander leaves (optional)
• Oil –4 tbsp

METHOD

• Heat oil in a heavy bottomed pan and temper the mustard seeds. And the onions and curry leaves and fry till the onions turn golden brown.
• Add the ginger and garlic and fry for 10 seconds before adding the ground masala. This mixture needs to be fried for about 2 minutes. You could add some oil at this stage if you think the masala looks too dry.
• Add the tomatoes and chicken pieces next and stir well. This is a dry dish, so do not add any water. Keep the flame on low, and cook covered for about 15 minutes till the chicken is tender. Keep a watch and stir occasionally to make sure the chicken does not burn.
• When you remove the cover and if there is still some water left, continue to cook, but with the cover open till the dish is dry, and the masala coats the chicken pieces and the oil separates. Keep stirring at this stage, without breaking the chicken pieces.
• Garnish with chopped coriander leaves. Serve hot with rice.