Thursday, August 12, 2010


(Serves 4)

  • Chicken: 500 grams
  • Oil: 2 tablespoons
  • Onions: 2 large
  • Green chillies: 2 chopped
  • Garlic paste: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Coriander leaves: 2 tablespoon chopped
  • Green cardamoms: 4
  • Cinnamon sticks: 1 inch
  • Cloves: 4
  • Black peppercorns: 8-10
  • Black cardamoms: 1
  • Bay leaves: 1
  • Yogurt beaten: ½ cup
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Fenugreek leaves, dried: 2 teaspoons

Cut the chicken into small pieces and wash thoroughly. Drain as much water as possible.
Marinate the chicken with the turmeric powder and salt and set aside for thirty minutes


Heat oil in a pan. Add bay leaf, green and black cardamoms, cloves, peppercorns and cinnamon stick. When the oil is fragrant add the chopped onions and sauté till they turn golden brown. Add ginger paste, garlic paste and the chopped chillies and keep stirring continuously over high heat for two minutes. Now add the marinated chicken pieces and sauté for five minutes. Add the beaten yoghurt, coriander powder, red chilli powder and adjust salt. Sauté for eight more minutes, stirring continuously. Reduce heat if the masala sticks to the bottom of the pan. Add one cup of water and the fenugreek leaves. Cook for ten minutes or till the gravy thickens. Garnish with fresh coriander leaves and serve with roti or parantha. 

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