Chicken- 1/2 kg, cut relatively small
Small onions/shallots- 1/2 cup
Tomato- 1 (optional)
Ginger garlic paste- 2 tsp
Chilli pwd- 1 tsp (or according to your taste)
Turmeric pwd- 1/4 tsp
Coriander pwd- 1 tbs
Pepper pwd- 1/2 tsp
Garam masala- 1/2 tsp
Green chilli- 1, slit lengthwise
Curry leaves- a sprig
Oil- 3 tbs
Salt- To taste
In a heavy bottomed pan, heat 2 tbs oil and sautee small onions, green chilli and Ggp till nice and soft. To this add the tomatoes and all the powders including salt and cook well on low heat till oil starts separating. Add the cleaned chicken pieces and mix well. Make sure the pieces are well coated with the masala and do not add any water. Keep cooking on low heat and when the gravy reduces in volume to about 1/4th, take off the flame. At this stage you can also cool and freeze this in a zip lock bag and as and when required, you can do the next stage.
Pour the remaining oil in the frying pan, throw in some curry leaves and on low fire, fry till the chicken pieces become dark. You can also add some chopped big onions to enhance the taste.
Notes: You can actually omit the small onions bit in the beginning and straight away cook the chicken with all the powders on low heat and then at the frying stage add the onions.