Chicken Manpasand - Chicken in roasted onion-tomato-curry leaves

Before & after putting into microwave.

I prefer to follow my instinct while creating or making anything. And, I believe that culinary is an art in itself. Here goes a succulent dish made with lot of care, patience, knowledge of basic cooking along with the main ingredients. One can enjoy this as side dish during main course or as a starter with little variations. Since my motto for this to keep all the aroma & flavors distinct yet bit subtle thus not overpowering our senses while savouring it any time.

Preparation time: 7-8 hours for marination & refrigeration.
Cooking time: 20-25 mins in microwave & 30 mins in medium flame.

Ingredients - for 4 servings:
Chicken cut in chunks about 600-700 gms
Ginger-Garlic paste 1 tbsp each or little more to smear each piece profoundly
Thick or hung curd about 1 cup
Lemon juice 1 tbsp (omit it if you want the chicken sweeter)
Cumin, Coriander powder 1 tbsp each & turmeric 1 tsp for marination and another for cooking
Green chilies 10 pasted but deseeded & 2 slitted for garnishing
Medium onions 5-6 grated (Use lesser quantity if you want it to be tasted hotter & on dry side)
Black pepper powder about 1 tbsp
Tomato medium 1 cut into lengthwise slices & keep 2 slices for garnishing
Curry leaves 2 whole sprigs & keep aside 1 tbsp new leaves for garnishing
Whole garam masala or 3-4 green cardamoms, 8-10 black peppers, 1" cinnamon stick all crushed, 1 tsp cumin seeds, 2 dry red chilies & 1 Bay leaf for tempering.
Oil or ghee 2 tbsp for cooking
Salt to taste for marination as well as cooking
Garam masala or spicemix powder 1 tsp for garnishing

Preparation:
Marinate the properly washed & drained chicken pieces with ginger-garlic paste, turmeric powder, lemon juice, cumin & coriander powder and keep aside for an hour. Then smear the hung curd & little salt to the pieces and put for refrigeration for about 7 hrs or overnight.

Cooking:
Put whole spices, bay leaf, dry red chilies then cumin seeds, curry leaves into heated oil or ghee in a pan or thick bottomed wok. Now saute the grated onions minus its juice initially & green chili paste. Once the onion is roasted well into light brown then add tomatoes. Sprinkle salt, black peeper powder & mix evenly utilizing onion juice. On lowest flame let it dry while covering with a lid & stirring often.
If you cook the chicken in the microwave then cover the bowl's surface with cooked onion & place the marinated chicken kept outside for 30 mins then put rest of the onion-tomato-curry leaves on it. In full power cook for 20-25 mins depending on the quantity. Now sprinkle garam masala or spicemix powder, other ingredients for garnishing & again cover it for another 30 mins.

Mix well & ready to serve with rice, breads, Indian breads etc. Be it in slight gravy or dry as starter the chicken will melt in your mouth. Hope you relish it & share your experiences, suggestions.

Tip: Use 1/2-1 cup water if you want more gravy.