CHICKEN CURRY || CHICKEN ROAST || NAADAN STYLE COOKED CHICKEN

Ingredients
Chicken - 1 kg (cut into medium-small pieces)
Onion - 3 medium (sliced)
Shallots - 10 nos. (sliced)
Tomato - 5 medium (finely chopped, remove seeds)
Green chilly - 3 slitted
Ginger paste - 1.5 tbsp grinded
Garlic paste - 1.5 tbsp grinded
Chilly powder - 1 tbsp
Coriander powder - 3 tbsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 2 tsp
Soya sauce - 1 tsp
Mustard seeds - 2 pinches
Curry leaves
Coriander leaves
Salt to taste
Oil - 4 tbsp

Method
Marinate cleaned chicken pieces with chilly powder, coriander powder, turmeric powder, and little salt for half an hour. Heat oil in a heavy bottomed cooking pan and crackle mustard seeds. Add curry leaves and saute. Now add sliced onion, shallots, green chilies and saute well. Once onion turn pink in color, add ginger garlic paste and saute for few seconds. Add tomato and mix well. Now add marinated chicken, salt  and mix well in high flame. Add garam masala powder and reduce the flame to medium. Cover and cook till it is done and oil is separated. Now add soya sauce and mix well. Add 1 cup warm water and close and cook for another 5-7 mins. Finish with few chopped coriander leaves and serve hot. Add 2 cups of water instead of 1 cup to get more gravy.

NOTE: The best way to saute onion is to sprinkle little salt, make flame to medium-low, cover and cook. Mix in between and onion easily becomes soft like this.