Clean and wash the chicken pieces nicely. Chop to medium sized pieces.
Heat about 2 tbsp oil in a frying pan.
Once the oil gets heated, add coriander powder and chilly powder. Just soak it. Take care to remove it from heat at the earliest.
Mix the above heated powders to the chicken pieces and add the lemon juice and cook well.
:- You can add max of 2 cups of water if required. Water and hence gravy will come from the chicken itself.
Heat about 1 tbsp oil in another frying pan.
Add the thinly cut ginger, garlic, slit green chillies, curry leaves and thinly sliced onions.
Add enough salt with this mixture.
Tip:- Adding salt to the onion helps in faster cooking of the onion.
SautT for a long time.
:- This is the most time taking step in this preparation. Still, the more you sautT, it feels good.
SautT till the entire mixture become almost black in colour.
Add the diced tomatoes and sautT till it completely mixes with the earlier mixture.
Add the 3/4th of Eastern Chicken Masala 100 gm pack to this mixture.
:- You could add 3/4 tsp of Chicken Fry Malsala also to have a good colour and flavor.....
:- If masalas are not preferable, then add 7 tsp of coriander powder, 5 tsp of chilly powder and 2 tsp of pepper powder.
Mix it well for half a minute.
Now, the chicken might have cooked well and add the entire water left after cooking (Stock of cooked chicken - The most precious Ingredient).
Cook for some time, till the gravy becomes thick.
:- If you need more gravy, please add some more water. Still it will reduce the taste!
Add a small quantity (6 tsps) curd, stir well and mix with the gravy completely.
:- This makes the gravy thicker. But, if it increased in quantity, the entire taste will turn around.
:- If you like spicier, add 3 tsp of pepper powder into the gravy and cook for some more time (Of course, it increases taste!)
Add the cooked chicken pieces into the well prepared gravy.
Add a handful of the chopped coriander leaves into the curry and close the lid and put on low fire for 5 minutes.
:- The curry becomes tastier after a day, once the entire masala gets into the chicken pieces.