Murgh brown frezi with rice

Ingredients:
Chicken leg piece ½ kg
Boiled rice 200 gm
Medium onion 2
Black cardamom 3-4
Green chili 3-4
Cloves 8-10
Green coriander ¼ bunch
Ginger 1 medium piece
Water 1 ½ cup
Garlic 4-5 cloves

Cinnamon 2 medium pieces
Coriander powder 1 tsp
Cumin powder 1 tsp
Carom seeds 1 tsp
Red chili powder 1 tsp
Tomato puree 2 tbsp
Oil 4 tbsp
Salt to taste

Method:
1. Cut ½ kg chicken into 2 pieces.
2. Take a pan and add 1 chopped onion, chicken, 1 ½ cup water, 4-5 cloves of chopped garlic, 1 medium piece of ginger, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp carom seeds , ½ tsp turmeric powder, 1 tsp red chili powder, 2 medium pieces of cinnamon, 3-4 black cardamom and 8-10 cloves, stir fry for 1-2 minutes.
3. When the mixture starts to boil lower the flame and cover with a lid
4. Simmer for 10-15 minutes. Take another pan heat 4 tbsp oil, fry chopped onions till the color change to golden brown.

5. Take out the chicken from the first pan and transfer into the second pan and stir fry till the color changes to a golden brown. Now transfer the gravy from the first pan and 2 tbsp tomato puree, 3-4 green chilies and ¼ bunch green coriander.
6. Turn the flame high until the gravy dries and the oil comes on top
7. Dish it out and serve with 200 gm of boiled rice.