Bhuna kukda

Method

Clean and wash the chicken, cut into big size pieces.

In a pan, heat oil. Let it cool down a bit

Add cinnamon, cumin seeds, mustard seeds, green cardamom, and bay leaves till the mix splutters.
 
Add a handful of garlic

Saute it and add the soaked red chillies.

Add a tsp of turmeric powder and a tsp of coriander powder.

In a mortar and pestle, grind it into a fine paste.

Apply the prepared masala and salt to the chicken and marinate it for 2 hours.

Heat up oil in a kadhai, mix in cumin seeds. When they crackle, mix in the marinated chicken and stir fry till brown on high flame heat.

Add vinegar and salt and mix in sugar to caramelize.

When all the moisture has evaporated, mix in beaten yogurt, mix in a little water and continue cooking on high flame heat.
 
Stir fry till all the moisture has evaporated and the chicken has cooked.

Add salt and stir fry till the masala coats the chicken. Close the lid, to let the chicken soak in the flavor.

Serve hot after garnishing with coriander leaves.