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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Serve with naan, salad and yogurt. Ingredients:
1/2 cup coriander leaves, chopped |
1/2 teaspoon fenugreek seeds |
1 teaspoon fennel seed |
1/2 teaspoon cumin seed |
800 g chicken |
1 teaspoon turmeric powder |
8 red chilies, whole |
1 teaspoon red chili powder |
4 medium tomatoes |
5 cloves |
1 teaspoon onion seeds |
7 tablespoons mustard oil |
2 tablespoons ginger, chopped |
4 medium onions |
salt |
1 tablespoon garlic, chopped |
1 teaspoon mustard seeds |
Directions:
1. Wash and cut the chicken into 1 1/2-inch cubes.
2. Take off and cut the onions.
3. Cut the tomatoes.
4. Roast the whole spices separately and grind everything coarsely.
5. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
6. Mix in the cut ginger-garlic.
7. Mix well.
8. Mix in coarsely ground masala powder.
9. Stir fry for half a minute, stirring all the time.
10. Mix in chicken, stir fry on high flame heat up till chicken pieces are well browned.
11. Mix in the tomatoes, turmeric powder, red chili powder and salt and mix well.
12. Stir fry till oil leaves the masala.
13. Mix in sufficient quantity of water (about 1 1/2 cups), bring it to a boil and cover.
14. Stir fry till the chicken is fully done.
15. Adjust the flavor and serve hot decorated with coriander leave.
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