Ingredients:
Onion -1 large (finely chopped)
Red Wine Tomato / canned tomato – 2 (puree)
Ginger- garlic paste – 2 tsp
Cinnamon – 2 sticks
Cloves – 2
Garlic – 15 – 20
Curd/ yogurt – ¼ cup
Green chilies – 1
Salt to taste
Marination:
Chicken (boneless) – 500gms cut into small
Turmeric powder – ½ tsp
Red Chili powder / Kashmiri red chili powder - 2 tsp
Lime juice – 2 tsp
Salt – ¼ tsp
Tempering:
Oil – 1 tbsp
Butter / clarified butter – 1 tbsp
Mustard seeds – 1tsp
Pepper corns crushed– ½ tsp
Fennel seeds – 1 tsp
Curry leaves – 1 strand
Method:
- Marinate the chicken by adding red chili powder, lemon juice, turmeric powder & salt.
- Heat the oil on the low flame, splutter the mustard seeds, fennel seeds and crushed pepper corns.
- Now add the peeled garlic cloves, chopped onions, green chilies and ginger-garlic paste until the raw flavour goes off.
- After that add the ground tomatoes and saute for 2 minutes.
- Now add the curd & chicken and saute it for 5 – 8 minutes until the chicken half cooked.
- Add the generous amount of water and mix it well.
- Now cover the lid and cook for 15 minutes, once its get dry.
- Garnish it with hand full of cilantro & mint.
- Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi!!!