INGREDIENTS:
Chicken cut into pieces (500gms).
Cardamom pods (a fistful).
Onions fried to golden brown and pasted.
Tomatoes pulp (2).
Salt to taste.
Ginger-Garlic paste (1 TBs).
Red chili powder (1 TBs), Turmeric powder (1 Tsp).
Curd (1/2 cup).
Coriander powder (1 TBs), Garam masala powder (1 TBs).
Oil (2 TBs).
Chopped coriander and lemon slice.
PROCEDURE:
Marinate chicken with curd, salt and ginger-garlic paste for about 30 minutes.
Heat oil in a pan and add cardamom and as it starts popping out, add onion paste and saute well, add tomatoes pulp and cook till oil leaves the walls of pan.
Now add chili powder, turmeric powder, coriander powder and saute well.
Now add marinated chicken and saute well.
Cook in closed for about 10 minutes in simmer, slowly remove the lid to find chicken becoming soft and tender. For gravy add little water and cook.
Now add lemon juice, and garam masala powder and cook for another few minutes.
Add coriander powder saute and off the flame.
Chicken cut into pieces (500gms).Cardamom pods (a fistful).
Onions fried to golden brown and pasted.
Tomatoes pulp (2).
Salt to taste.
Ginger-Garlic paste (1 TBs).
Red chili powder (1 TBs), Turmeric powder (1 Tsp).
Curd (1/2 cup).
Coriander powder (1 TBs), Garam masala powder (1 TBs).
Oil (2 TBs).
Chopped coriander and lemon slice.
PROCEDURE:
Marinate chicken with curd, salt and ginger-garlic paste for about 30 minutes.
Heat oil in a pan and add cardamom and as it starts popping out, add onion paste and saute well, add tomatoes pulp and cook till oil leaves the walls of pan.
Now add chili powder, turmeric powder, coriander powder and saute well.
Now add marinated chicken and saute well.
Cook in closed for about 10 minutes in simmer, slowly remove the lid to find chicken becoming soft and tender. For gravy add little water and cook.
Now add lemon juice, and garam masala powder and cook for another few minutes.
Add coriander powder saute and off the flame.
