Murgh Kalia (Bengali Chicken Curry)

Ingredients:
Chicken – 500 gms, cut into 4 to 6 pieces
Ghee – 1 1/2 tblsp
Tomatoes – 100 gms, chopped
Onions – 3/4 cup, chopped
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Water – 1/2 cup
Cinnamon Powder – 1/4 tsp
Black Cardamom – 1
Cloves – 1
Ginger Garlic Paste – 1 tsp

Method:
1. Heat ghee in a pan over moderate flame.
2. Saute the onions till translucent.
3. Add ginger garlic paste, cloves, black cardamom and cinnamon powder.
4. Stir to mix well and cook for a few seconds.
5. Add the chicken pieces and cook for 10 minutes.
6. Add the tomatoes, coriander powder, turmeric powder, red chilli powder and water.
7. Cook for a few minutes till the gravy thickens and chicken becomes tender.
8. Serve hot with rice.

Note: image is for illustration purposes only and not that of the actual recipe.