Chicken masala

It is a easy and delicious recipe as you just have to mix everything in a bowl and leave it to marinate and then let it cook on its own juice and then follow a few steps more!
It was made using mutton but I have tried it with chicken!

Ingredients:
Bone in chicken-1 kg,
Onion(medium) -6 or1/2 kg-halved and then chopped into quarters or thick slices,
Ginger shredded or paste-1 tbsp,
Garlic paste-1 tbsp,
Coriander pwd-2 tsp,
Cumin pwd-2 tsp,
Red chilli pwd-1 tsp,
Turmeric pwd-1/2 tsp,
Garam masala pwd-1/2 tsp,
Salt to taste,
Cinnamon stick-2,
Cloves-4,
Big cardamom-2,
Small cardamom-4,
Bay leaf-2,
Black peppercorn-10,
Mustard oil-4 tbsp,
Water -1 cup.

Note:I have added whole spices and curd to the marination!

Method:
Wash the chicken and drain out the excess water.
Slice the onion into thick slices.
Take a bowl and put the chicken,1/2 cup curd,salt 1 tsp,2 tsp coriander pwd,2 tsp cumin pwd,1/2 tsp turmeric pwd,1 tsp red chilli pwd,1/2 tsp garam masala pwd,2 cinnamon stick,4 cloves,2 big cardamom and 4 small cardamom,2 bayleaf.

Mix everything and then add the sliced onions.
Mix again.

Cover and let it marinate for  1/2 hour at room temperature.
If making mutton recipe then marinate for 2 hours (it can be kept overnight in the fridge).
Heat kadhai with 4 tbsp of mustard oil.

As oil heats up,lower the heat and add the marinated chicken.

Stir and raise the heat.

As the sides start to boil,put a lid on the kadahi.

Let it cook on high heat for 3 to four minutes.
When you see the steam forming under the lid,then lower the heat and let it cook on simmer for  20 minutes.

Stir once in between.
Since it is chicken the cooking time will be less.
After 20 minutes,the chicken will be 80% done.

Raise the heat to high and let the gravy dry.
Keep tossing the chicken so that it is evenly cooked and fried at the same time.
It will take 10 minutes for the gravy to dry and coat the chicken.

Once it evenly fried and the onions coat the chicken then add 1 cup of warm water.

Let the gravy come to a boiling point.
Adjust salt and the tenderness of the chicken.
Cover and lower the heat and let it cook till tender.

After 5 minutes, oil will start to float on top.Check the tenderness and if the chicken is cooked,then close gas.

 Chicken masala is ready.

Enjoy chicken masala with roti or rice.