Ingredients
Chicken breasts or thighs, skinned, boned and cut into 2 cm cubes (1.1kg), vegetable oil (4tsp), curry powder of madras style (4tsp), dry roasted fennel seeds (1/2tsp), dry roasted fenugreek seeds (1/2tsp), dry roasted cumin seeds (1/2tsp), dry roasted nigella seeds (1/2tsp), dry roasted brown mustard seeds (1/2tsp), garam masala (4tsp), water (250ml), tomatoes, canned chopped with juices 9800gms), fresh lemon juice (4tsp), tomato paste (4tsp), chili powder (some), freshly ground black pepper 9some), salt (some) and curry leaves (16).

Method of preparation:-
Take a heavy based oven proof casserole, place it over heat. Add curry powder in it and fry it for about 3 minutes by stirring. Then add dry roasted seeds in it and fry them by stirring for about 1 ½ minutes. Add onion in it and fry it by stirring for about 2 minutes over medium heat. Now add chicken pieces in it and fry them by stirring until they turn lightly brown in color and get coated with spices. Then add tomato paste, cook it for about 2 seconds and then add water, tomatoes and lemon juice in it. Cook it and add garam masala and curry powder in it. Now cover the casserole and place it in the preheated oven and cook it for about 2 hours. Adjust the seasoning according to taste. When it gets cooked then takes it out from oven and keeps it to cool. Place it in the refrigerator and serve it the next day by heating with naan bread.

Number of servings – 4