700-800 gm chicken pieces
6-7 tbsp oil
1 cup of curd
2 pieces green cardamom
2 pieces brown cardamom
2 small cinnamon stick
1 tsp saunth
1 tsp saunf powder
pinch of Kashmiri red chilli powder
salt - to taste
Heat the oil and fry the chicken till brown. Once done, remove the chicken and keep aside.
In the same pan saute the cardamom and cinnamon. Mix a bit of water into the saunf and saunth powders and add them to the pan.
Cook for 2-3 minutes, switch off the fire and bring the pan to room temperature.
Now mix the curd into the pan and cook on a slow fire for two minutes.
Then add the chicken to the curd. Sprinkle the chilli powder and salt.
Stir, cover and cook for 10-15 minutes till done.
Serve hot with rice.