INGREDIENTS |
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- 300 gms chicken
- 1 tbsp oil
- 1/4th tsp turmeric powder
- 1 tsp salt
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To be ground into paste :
- 15 gms whole dhania
- 5 gms whole jeera
- 5 gms black peppercorn
- 5 gms charmagaz
- 5 gms khus khus
- 5 gms saunf
- 5 gms mustard seeds
- 2 cloves
- 2 elaichi
- 50 gms onion sliced
- 25 gms green chillies slit & deseeded
- 4 tbsp oil
- 1/4 th tsp turmeric powder
- 140 ml water
Other Ingredients :
- 2 tsp oil
- 100 gms tomato puree
- 4-5 curry leaves
- 3-4 green chilli slit
METHOD
Marinate the chicken for 10 minutes with 1 tsp oil, 1/4 th tsp turmeric powder & salt and keep aside. Take 4 tbsp of oil in a pan and add all the ingredients and saute till light brown. Add 140 ml. of water and remove from fire.
In another pan take 2 tsp of oil and saute the marinated chicken for 2-3 minutes and add 100 gms of above paste and cook. Add 100 gms of tomato puree and some water to make gravy.
Bring to a boil and cook on slow fire for 5-6 minutes or until chicken is cooked. Just before removing from fire add slit green chillies and curry leaves. Mix well and remove from fire. Serve with steamed rice. |
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| Mostly Sunny |
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| 31°C |
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| Humidity: 70% |
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