Chicken with roasted spices

Ingredients:
Bone- in- chicken- 900 gms,( for 1 kg use 4 medium size onions and 4  medium size tomatoes ),
Oil - 2 to 3 tbsp,
Onion - 3- medium size ( finely sliced ),
Tomato- 3- medium size ( finely chopped ),
Ginger garlic paste - 1 tbsp,
Red chilli pwd- 1 tsp,
Turmeric pwd - 1/2 tsp,
Water- - 1 and 1/2 cup or 300ml.
Salt to taste.

Whole spices to be roasted :
Big Cardamom - 4,
Cinnamon- 2 stick,
Bay leaves - 2 ,
Black  pepper corn - 15,
Corriander seeds - 2 tbsp,
Cumin seeds - 1 tbsp

Dry roast the whole spices in a pan or kadhai and than make a coarse powder in a grinder.

Dry ginger pwd - 1/2 tsp.

Mix the dry ginger pwd with the roasted coarse pwd and keep aside in a bowl.

Method :

Heat oil in a deep pan or kadhai.

As oil heats up add the sliced onions and fry them in medium heat till they are light brown.

Add the ginger garlic paste and stir fry for 30 seconds .

Add the chopped tomatoes. Mix.

Cover with a lid for 2 minutes so that the tomatoes are soft and mushy.

Remove the lid and mash the softened tomatoes with the spatula.
Put red chilli pwd and turmeric pwd .

Stir for 30 seconds in high heat , than add the chicken.

Lower the heat to medium and evenly coat the chicken with the onion tomato mix.

Cover for 5 minutes.
Remove lid and add the roasted coarse spices mixed with dry ginger pwd and salt to the chicken.

Evenly coat the spice pwd  and cover for 5 minutes.( low heat )
Remove the lid and pour 1 and 1/2 cup of water and raise the heat .

Let the sauce come to a boil and then lower the heat and put a lid.
Let it cook for 10 minutes or till the chicken is done.

Taste salt.
If you plan to make bone-less add less water ( approx !/2 cup ).
Sprinkle green corriander pwd .

Have this spicy chicken with paratha and salad.