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| Prep Time | 25 minutes |
| Servings |
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Ingredients
- Chicken legs skinned & cut in 3 pcs each : 2 nos -
- Cumin seeds / whole jeera : 1 tsp -
- Bay leaf : 1 no -
- Whole peppercorns : 4 nos -
- Cloves : 4 nos -
- Fenugreek seeds : ½ tsp -
- Fennel seeds : 1 tsp -
- Garlic ginger paste : 1 tsp -
- Large onions grated : 2 nos -
- Yoghurt : ½ cup -
- Garam masala : ½ tsp -
- Salt to taste -
- Turmeric powder : ½ tsp -
- Coriander powder : 1 tsp -
- Chilli powder : 1 tsp -
- Slit green chilies : 3 - 4 nos
- Medium size onions thickly sliced : 2 - 3 nos
- Freshly chopped coriander leaves : few -
Ingredients
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Instructions
- Roast and powder fenugreek seeds and fennel seeds.
- Heat oil in a heavy - bottom pan, and add cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds.
- Whisk the yoghurt and add to the onions, stir-frying vigorously so that it blends well and does not curdle.
- Enter Step
- Cook till fat separates.
- Add the garam masala, turmeric powder, coriander powder and red chilli powder and salt.
- Add the green chillies and sliced onions and sauté for a few minutes.
- Add the chicken pieces and ½ cup water and stir till they are coated with the masala.
- Lower the heat, cover and cook till the chicken is cooked through and fat separates. Approximately 10 minutes
- The onions should be crunchy.
- Garnish with chopped coriander leaves and serve with roti.
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