Ingredients
- Chicken – 500 grams
- Cinnamon – 3 little pieces
- Cloves – 5
- Black Pepper – 1 tablespoon
- Green chillies – 4
- Onion – 3
- Tomato – 2
- Coriander leaves – 1 bunch
- Mint – 1 bunch
- Oil – 100 ml
- Salt – 1 tablespoon
- Turmeric powder – 1/4 tablespoon
- Coriander powder – 1/2 tablespoon
- Cumin powder – 1/2 tablespoon
- Water – 100 ml
Things to be done before we start cooking
- Take 3 onions, peel the skin, chop them to thin slices.
- Take 2 tomatoes, wash them, cut them to small pieces.
- Take 100 grams of ginger and garlic, peel the skin, then grind them together to obtain a paste called the ‘ginger-garlic’ paste.
- Wash the chicken pieces (500 grams) – drain the water and keep them in a dry bowl.
Steps to Prepare
1 Take a mixy jar and add the below and grind them to a fine paste.
- Cinnamon – 3 little pieces
- Cloves – 5
- Black pepper – 1 tablespoon
- Green chillies – 4
- Onion – 2 (chopped)
- Tomato – 1.5 (chopped)
- Coriander leaves – a handful
- Mint – a handful
2 Place a pan on the big burner, turn on the flame to HIGH mode. Let the pan get warm, then add –
- Onion – 1 (chopped)
- Oil – 100 ml
Fry the onions till they turn light brown. Then turn the flame to LOW MODE.
3 Put in 1 tablespoon of ‘ginger-garlic’ paste, stir well for 10 seconds.
Then put in a handful of mint leaves.
And tomato – 0.5 (chopped) – stir well for 2 minutes.
4 Add the grinded masala from the mixy jar (prepared in step 1) to the pan, stir a little.
Close the pan with a lid – let the contents get cooked in LOW Flame for the next 10 minutes.
At 4 to 5 minutes interval, make sure to open the lid and stir a little.
5 After 10 minutes of cooking, remove the lid, and add the below –
- Salt – 1/2 tablespoon
- Turmeric powder – 1/4 tablespoon
- Coriander powder – 1/2 tablespoon
- Cumin powder – 1/2 tablespoon
Stir well.
6 Add the chicken pieces (500 grams) to the pan and stir a little.
Pour in 100ml water and stir a little.
7 Close the pan with a lid and let the chicken get cooked in LOW Flame for the next 15 minutes.
8 After 15 minutes, remove the lid, stir a little and let gravy get a little dry in low flame.
Serve it hot with rice or roti or poori.
