Chicken Kasha (My version)

Ingredients:
2lb Chicken cut into pieces on the bone
1 tablespoons Coriander seeds
1 teaspoons Cumin seeds
1 inch stick Cinnamon
2-3 Cloves
2-3 Green cardamoms
1 Black cardamoms
1/2 tablespoon Black peppercorns
Salt to taste
2 teaspoons Red chili powder
1/4 cup Yogurt
1 tablespoon Garlic paste
1 tablespoon Ginger paste
4 tablespoons Oil
1 Large Onion,grated
1 tablespoons Tomato paste
1/2 teaspoon Turmeric powder
1 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1 teaspoon Meat masala

Preparation:
Dry roast coriander seeds, cumin seeds, cinnamon, cloves, green cardamoms, black cardamoms and black peppercorns till fragrant. Set aside to cool.

Place the chicken in a bowl, add salt, red chill powder and yogurt and mix well. Add garlic paste and ginger paste and mix again and keep in the refrigerator to marinate for 15-20 minutes.

Heat oil in a non-stick pan. Add onions and saute till well browned.Coarsely grind the roasted spices. Add tomato paste, turmeric powder, meat masala, cumin powder and coriander powder to the onions in the pan. Mix well and saute for 3-4 minutes.

Add the marinated chicken and mix well. Add ½ the spice powder and mix well. Cover and cook till the chicken is done.

Add the remaining spice powder and mix well, cover and cook on low heat for 10 minutes. Remove from heat and let it stand for a few minutes before serving.

Serve hot with rice or chapati.