Authentic Chicken Dry Curry with Rice Bowl, family's new favorite!

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Provide boneless chicken pieces (without skin).
Provide For marination:.
Provide boneless chicken pieces (without skin).
Prepare hung curd(yogurt).
Provide turmeric powder.
Prepare salt.
Provide Kashmiri red chilli powder.
You need coriander powder.
Provide garlic paste.
You need to prepare ginger paste.
You need to prepare cumin powder.
Provide tandoori masala powder.
You need to prepare lemon zest.
Use lemon juice.
Provide no’s of finely chopped green chillies.
You need to prepare black pepper powder.
Provide Other ingredients:.
Use Cloves.
You need Garlic.
Provide Cardamom (as to flavor and aroma).
You need to prepare Cinnamon.
You need Pepper corn.
Prepare Bay leaf.
You need medium sized Tomatoes.
You need medium no’s Onions.
Prepare Green chillies (as to spiciness).
You need to prepare coconut Cooking oil.
Provide fresh Cilantro's.

Short Tips:

For marination:For marination of chicken, take a large sized mixing bowl by adding hung curd(yogurt), turmeric powder, salt to taste, Kashmiri red chilli powder, coriander powder,garlic paste, ginger paste,1 cumin powder, black pepper powder, tandoori masala powder, lemon zest, lemon juice, green chillies,and mix well. Once the mixture is mixed well, add in the boneless chicken pieces and combine well. Coat chicken pieces very well and set it aside to refrigerate for about an hour or overnight..
Once the chicken has been marinated and coat well with all spices and curd, remove from the refrigerator 1 to 2 hours before cooking.so that it rests for room temperature..
For the chicken dry curry: Now take heavy bottomed pan and turn on to medium high flame and add coconut oil. Once the oil has heartened up add in clove, cinnamon stick, bay leaf and fry well. Fry them until it leaves the spiced aroma within it, now on the other side, take 2 mediums no’s of onions and tomatoes and finely chop them and keep aside. Finely chop some green chillies and roughly chop some fresh cilantro's and keep aside.
Add in chopped onions and saute well until it turns out to light golden brown, by then add chopped tomatoes and chopped green chillies and mix well. Add water as required to the consistency. Cover the lid and leave it on simmer for about 3 to 4 minutes until the onions and tomatoes softens..
Now add in the marinated chicken over the mixture and combine well. Add in the freshly chopped cilantro's and cover the lid. Let it cook for about 15 to 20 minutes on medium low flame. After passing of 15 minutes, once combine again and cover the lid again leaving it for about 4 6 minutes..
So once done garnish the chicken dry curry in a bowl with some white rice and garnish with some chopped cilantro's..

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