Its a spicy chicken gravy, famous in middle-eastern countries.
INGREDIENTS:
Chicken breast cut to pieces (2 cups).
Onion paste (2).
Chopped tomatoes (1).
Garlic paste (1 tsp).
Ginger slits (1 Tsp).
Cumin powder (1 tsp), Coriander powder (1 tsp), Turmeric powder (1 tsp).
Red chilli powder (1-2 tsp), Kashmiri mirchi powder (1 tsp).
Salt to taste.
Oil (2 TBs).
Ghee (2 TBs).
Coriander leaves.
PROCEDURE:
Heat oil in a pan, fry the onions golden brown along with garlic and then add chicken and fry well, now add salt, chilli powder, kashmiri mirch, cumin and coriander powder and stir well.
Now add tomatoes and saute well, cook till oil leaves the walls of pan, add turmeric powder and little water and close the lid, cook till chicken gets cooked to softer.
Now as you find chicken got softer uncover the pan and allow to evaporate the excess water, now in the meanwhile add ginger and ghee and garam masala powder and cook well, now as required and desired content of chicken is obtained, off the flame and garnish with coriander leaves.
Serve it hot with naan, chapati or roti or even rice made dishes.
INGREDIENTS:
Chicken breast cut to pieces (2 cups).
Onion paste (2).
Chopped tomatoes (1).
Garlic paste (1 tsp).
Ginger slits (1 Tsp).
Cumin powder (1 tsp), Coriander powder (1 tsp), Turmeric powder (1 tsp).
Red chilli powder (1-2 tsp), Kashmiri mirchi powder (1 tsp).
Salt to taste.
Oil (2 TBs).
Ghee (2 TBs).
Coriander leaves.
PROCEDURE:
Heat oil in a pan, fry the onions golden brown along with garlic and then add chicken and fry well, now add salt, chilli powder, kashmiri mirch, cumin and coriander powder and stir well.
Now add tomatoes and saute well, cook till oil leaves the walls of pan, add turmeric powder and little water and close the lid, cook till chicken gets cooked to softer.
Now as you find chicken got softer uncover the pan and allow to evaporate the excess water, now in the meanwhile add ginger and ghee and garam masala powder and cook well, now as required and desired content of chicken is obtained, off the flame and garnish with coriander leaves.
Serve it hot with naan, chapati or roti or even rice made dishes.
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