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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken - 1 kg
- Onions(sliced) - 2 nos
- Ginger and garlic(minced) - 1 1/2 tsp
- Turmeric powder - 1/2 tsp
- Chilly powder(preferably kashmir chilli powder) - 1 tsp
- Coriander leaves(chopped) -
- Salt(As reqd) -
- Oil - 3 tsp
- Ghee(optional) - 1 tsp
- Special Garam Masala: 2 tsp (recipe below) -
- Pepper(whole) - 3 tsp
- Cloves(Grambu) - 1 tsp
- Green cardamon(Pachha elakka) - 10 nos
- Cinnamon(Karugapatta) - 2 pcs
- Cumin seeds(Jeerakam) - 1 tsp
- Aniseeds(Perinjeerakam) - 1 1/2 tsp
- Fenugreek seeds(Uluva/Methi seeds) - 1/4 tsp
- Nutmeg(1/4 pc of the whole, Jaifal) -
Ingredients
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Instructions
- Fry all the above whole masala in a hot kadai for few mins. Dont over fry them. Cool and grind coarsely (less than a fine powder consistency) Store the remaining powder for future use. We only need 2 tsp for this recipe. Clean chicken and cut into medium pieces.
- Add the marinated chicken, cover and cook the chicken for 5 mins.
- Remove the lid and cook the chicken so that not much liquid remains in the vessel.
- :- Evaporate most of the liquid if present.
- Once the chicken is cooked, add chilly powder and the special garam masala and fry for 5 mins.
- Add coriander leaves and fry for a min.
- :- Serve hot with chappati or rice.
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