• Chicken with bones- 500g
• Onion - 2 medium
• Tomato - 4
• Ginger-garlic paste - 2 tsp heaped
• Green Chilli - 2 (optional)
• Cinnamon - 1 inch long strip
• Coriander leaves - few
• Cooking oil - 4 tblsp and 1 tblsp for the end
• Salt - to taste
• Water - as required

Spice powders:

• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp heaped for medium spicy and 2 tsp for very spicy
• Pepper powder - 1/2 tsp (optional)
• Garam masala - 1/2 tsp (optional)

1. Wash the chicken pieces thouroghly and drain the water.
2. Chop the onion, tomatoes, chilli and coriander leaves.
3. Heat oil in a non-stick pan.
4. Add cinnamon and onion into the pan. Saute them until the onion becomes translucent.
5. Add ginger-garlic paste and fry for a minute.
6. Add tomatoes, chilli and all the spice powders; Stir for few minutes.
7. Add the chicken pieces, stir and cook for about 4-5 minutes.
8. Cover and cook the chicken in 1/2 a cup of of water with little salt on a medium heat for the first 5 minutes and then on a low heat for further 15-20 minutes.
9. Keep stirring every 5 minutes and keep an eye on the amount of water left. Add more water and cook longer if the chicken is not cooked yet. If the chicken is cooked and the curry is watery, go to the next step.
10. Boil the curry on a medium heat for a little longer until the sauce is thickened. Add about 2-3 tsp of oil if the curry starts sticking to the bottom of the pan.
11. Garnish with coriander leaves.
12. You could pressure cook the chicken if you run out of time. In that case, reduce the amount of water to 1/3 cup and pressure cook for 3 whistles and boil it until the sauce thickens.