CINNAMON CHICKEN

This is a  flavorful chicken dish that is very easy to make. The distinct taste of cinnamon is what makes it different from other chicken dishes. It is between a wet and dry curry. You can add more water to have a thicker gravy if you like.

2 pounds of boneless, skinless chicken thighs cut in one inch cubes

1 large onion, cut fine.

2 Tbs ginger garlic paste

1/2 ts green chili paste. ( recipe on blog under "masalas")

SPICE MIX

1 cinnamon stick

3 tsp dhanna seeds. ( coriander seeds)

1 tsp jeera seeds ( cumin seeds)

1 tsp black pepper seeds

4 cloves

1/2 tsp red chili powder

1/2 tsp haldi powder ( turmeric )

( grind all of the above in a grinder to make a smooth powder. I use a coffee bean grinder)

6 tbs water to make a paste of powdered spices.

Salt to taste.

Juice of 1/2 a fresh lime or lemon.

4 tbs Fresh coriander for garnish.

Method

Fry the onions till brown.

Add ginger garlic paste and green chili  and fry for a minute.

Add the spice mix paste. Fry for a minute.

Add chicken pieces and coat well the onion mixture.

Add a little water and salt and cook stirring occasionally till chicken is done.

You can eat this dish with tandoori roti or rice. Papads go really well with this dish when served with rice.