No Oil Chicken Curry

Cut onion into quarters and boil in 1 cup water for 10 mins. Discard water and let everything cool.

Grind together boiled onion, ginger, garlic to a fine paste.

In a big mixing bowl add cleaned chicken, MP Yogurt, onion ginger garlic paste, all dry spices and salt to taste.

Mix everything well and marinate in the refrigerator for at least 1 hour or overnight.

Remove marinated chicken at least 1 hour before preparation and let it come to room temperature.

Shake off the extra marination and add a few pieces of chicken to a hot pan. Dry stir fry on medium-high heat for 3-4 minutes until you see small brown spots. Take out of the pan and keep covered.

Repeat the above step and cook the rest of the chicken, few pieces at a time.

Once all the chickens are browned, add all the browned chicken back to the pan and any leftover marination.

Add 1 cup of water, cover and cook on low heat for 20 minutes or until the gravy has thickened.

Garnish with fresh coriander leaves while serving.