6 pieces of chicken drumsticks and thigh, skinless
1 medium size red onion finely sliced
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon green chili paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
3 tablespoon vegetable oil
Heat oil in a thick bottom pan and add the sliced onions. If you add just a pinch of sugar and let it caramelize and then add the onions, you will get a glorious color to the onions instantly! Fry the onions till they turn brown.
Add the chicken and fry for another 8-10 minutes. Add all the spices- powder and paste and keep frying till they wrap the chicken pieces well. I always cover my chicken and cook. That way I dont have to add water and the chicken gets tender very easily.
The chicken curry should look gorgeously reddish-brown in color and should release some oil. Thats when you know its done. Sprinkle the garam masala powder and its ready to eat.