Ingredients Jump to Instructions ↓

  1. 8 medium sized pieces (about 800 grams) of chicken

  2. 1/2 teaspoon(s) each of fenugreek seeds(methi), cumin seeds and turmeric powder

  3. 4 whole dry red chillies

  4. 2 tablespoon(s) each of ginger and garlic pastes

  5. 1 teaspoon(s)each of mustard, fennel(saunf) and onion seeds(kalonji)

  6. 2 teaspoon(s) red chilli powder

  7. 2 large onion(s) cut into cubes

  8. 1 cup(s) tomato puree

  9. 1 tablespoon(s) lemon juice

  10. 1/2 cup(s) water

  11. 2 tablespoon(s) mustard oil / cooking oil

  12. salt to taste

  13. finely chopped coriander leaves for garnishing

Instructions Jump to Ingredients ↑

  1. # Heat the oil in a heavy-bottomed pan till hot add the mustard, fennel, fenugreek, cumin, onion seeds, whole dry red chillies and fry for a few seconds. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft). Transfer to a bowl, leaving the oil in the pan.

  2. # To the same pan, add the ginger-garlic pastes, turmeric, red chilli powder and saute for a few seconds. Add the chicken pieces and fry on high level for about 2 minute(s) or till the chicken is a little white in color.

  3. # Add the water and bring to a boil. Cover and cook on low level for about 20 minutes or till the water evaporates, oil separates from the sides of the pan and the chicken is well cooked.

  4. # Add the tomato puree and fry on high level for a few seconds. Now add the fried onion mix and sprinkle salt to taste. Mix well. Saute on high level for about 2 minutes. Stir in the lemon juice.

  5. Garnish with finely chopped coriander leaves


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