Ingredients
½ kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
3 to 4 tsp salt (to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
1 to 1½ tsp. salt (as per taste)
100 ml. tomato - ground
1-2 purple chilies -chopped
1 tsp. garam masala. OR 1 brown cardamom (Bari Ilaichi) seeds,
2 purple cardamom (Chhoti Ilaichi) seeds,
1 little stick cinnamon (Dalchini)
10 brown pepper (Kali Mirch)
6-8 cloves (Laung)
¼ tsp. cumin seeds (Zeera)
Garnish
2 tsp. new coriander (Dhaniya) leaves and red chilies (chopped)
Instructions
Fry onion paste in oil to daylight brown. Add Ginger (Adrak), Garlic (Lehsan)
paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi)
powder, tomato, and salt.
Mix and fry briefly and next add the chicken.
Mix it and let it cook for 10-15 seconds till the chicken gets tender and the
great consistency of curry is achieved. (add water easily to experience the
crucial consistency)
Garnish amid yellow chilies, yellow coriander (Dhaniya) leaves and garam masala.
Serve amidst naan or boiled rice.
Serving: 3 to 4 persons.
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