Ingredients
- Chicken – 600 grams
- Tomatoes – 266 grams or 3 (medium Size)
- Garlic paste – 1 teaspoon
- Green chilies – 15 grams or 11 (chopped) or as per your taste
- Green chilies – 5 grams or 4 (slit)
- Ginger – 5 grams (juliennes)
- Coriander leaves – 10 grams or 1 tablespoon
- Curd – 1 tablespoons
- Oil – 3 tablespoons
- Ghee – 1 teaspoon
- Salt to taste or 1/2 teaspoon
Spice powder
- Turmeric powder – 1 teaspoon
- White pepper – 1 teaspoon
- Black pepper – 1 teaspoon
- Black cardamom – 4
- Green cardamom – 3
- Cumin seeds – 1 teaspoons
- Dry red chilies – 3
Methods
Wash the chicken well and drain the all water.
Heat oil in a large frying pan. Add salt after 1 minutes add chicken and stir well.
After 10 minutes add black cardamom, green cardamom, cumin seeds and dry red chili and mix well.Cover and cook on a low to medium heat until soft tender.
Add garlic paste, black & white pepper, turmeric powder, ghee and chopped green chilies and mix well.
After 5 minutes add chopped tomatoes and stir well. Cover the lid for 5 minutes. Add curd and cook for 5-10 minutes or until the oil separates.
Turn off gas and add ginger juliennes and coriander leaves.
Serve with Naan, Chapati or Parathas.
