Ingredients group 1
Oil: 4-5 tablespoon
Fenugreek seeds: 3/4th teaspoon
Mustard Seeds: 3/4th teaspoon
Fennel seeds (sounf): 3/4th teaspoon
Kolonji seeds: 1 teaspoon
Chicken: 750 grams
Onion: 2 medium (chopped)
Tomato: 2 medium (chopped)
Ginger garlic paste: 2 teaspoon
Salt: to taste
Kashmiri chilli powder: 2 teaspoon
Turmeric powder: ½ tablespoon
Yogurt: 3/4th cup (beaten)
Water: 1 cup
Ingredients group 2 (for garnishing)
Ginger julienne: 2 teaspoonful
Coriander leaves: ½ cup (chopped)
Green Chilli: 4 - 5 (slit)
Coriander seeds: 1 teaspoon (crushed)
Step by step method for easy cooking:
Step 1:
Heat oil in a saucepan then add fenugreek seeds, mustard seeds, kalonji seeds and sounf. When they splutter add chicken and fry it for 2 to 3 minutes until its color changes. Now add onion, tomato, ginger-garlic paste, salt, chilli powder, turmeric powder, mix and cook it for 5 – 6 minutes covering the lid. Now add one cup of water and continue cooking till chicken is 80% done, then add beaten yogurt and cook until chicken is fully done. Keep stirring during cooking process.
Step 2: garnishing
Once chicken is done garnish with ginger julienne, coriander leaves, slit green chilli and crushed coriander seeds.
Now transfer the preparation to a serving plate and let your guests enjoy this yummy chicken delicacy. Tastes great with all kinds of roti. Bon Appétit.
This recipe is also published at:
www.coastaldigest.com
