INGREDIENTS:
- Chicken – 50 g [palm size]
- Onion [chopped] – 2 tbsp
- Tomato [chopped] – 1 tbsp
- Coriander seeds – ½ tsp.
- Cumin seeds – ½ tsp.
- Black peppercorns – 2 nos.
- Whole dry red chili – 1 no.
- Ginger – 1 tsp
- Garlic – 2-3 cloves nos.
- Oil – ½ tsp.
- Salt – as per taste
- Coriander leaves [chopped] – 1 tsp
DIRECTIONS:
Step 1: Dry roast coriander seeds, cumin seeds, and black peppercorns and grind to a coarse powder.
Step 2: Grind red chilies, ginger, and garlic to a fine paste. Heat oil in a kadhai, add onion and saute till lightly browned. Cook in a non-stick pan.
Step 3: Add half the coarsely ground spice powder and red chili-ginger-garlic paste and continue to saute for two to three minutes.
Step 4: Add chopped tomatoes, and salt and continue to saute till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix.
Step 5: Add half a cup of water and stir.
Step 6: Cover and cook on medium heat till the chicken is done.
Step 7: Serve.
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