Method
Marinate the chicken with salt, lemon juice, ginger-garlic paste, and pepper powder for 20-30 minutes. Heat oil in a pan. Add cinnamon and bay leaves. Fry the onion until it turns light brown. Now add the tomatoes. Then add turmeric, chili, coriander, and cumin powder and stir for 2 minutes. Mix the marinated chicken and fry well. Cook on low heat with a lid for 10 minutes. Add a little water as required. When the chicken is almost cooked, add the olives. Cover and cook for another 10-12 minutes, so that the flavor of the olives penetrates the chicken. Add the capsicum. Drizzle a little olive oil on top. When the gravy thickens, remove it.
Ingredients
Chicken: 1 kg (cut into pieces)
Lemon juice: 1 tablespoon
Salt: to taste
Garlic paste: 1 tablespoon
Ginger paste: 1 tablespoon
Chillie powder: ½ teaspoon
Olive oil or soybean oil: 4 tablespoons
Cinnamon: 1 piece
Bay leaves: 2
Onions: 2 (chopped)
Tomatoes: 2 (chopped)
Turmeric powder: ½ teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 1 teaspoon
Jumira powder: ½ teaspoon
Olives: (green/black) 1 cup
Capsicum: ½ cup (optional)
Water: as needed.
