Marination: 2 hours
Cooking time: 30 mins
Serves: 4-6
Ingredients:
Marinade:
- Red chilies: 6
- Pepper corn: 6-7
- Fenugreek seeds: 4
- Cumin seeds: 1 tsp
- Bay leaf: 1
- Cinnamon stick: 2 (1 inch)
- Paprika: 1 tbsp
- Chilly powder: 1/2 tsp
- Turmeric powder: 1/2 tsp
- Ginger garlic paste: 1 tbsp
- Salt: 1 tsp
- Vinegar: 3-4 tbsp
Others:
- Oil
- Chicken: 750 gm
- Finely chopped onion: 1 and 1/2
- Cinnamon stick: 1
- Green cardamom pods: 3 whole
- Ginger: 1 inch finely chopped
- Garlic: 3 cloves crushed
- Sugar: 1 tsp
- Salt: as needed
- Cilantro/Coriander leaves: Garnishing
Preparation:
- Chop chicken in to small pieces.
- Roast all the ingredients in 1 tbsp of from red chilies to cinnamon stick (under marinade).
- Once it cools, make powder of it using food processor.
- Put this powder in a bowl, and add rest of the ingredients mentioned under marinade.
- Mix it to make a paste.
- Marinate chopped chicken pieces with this paste for about 2 hours.
- Chop onions in to small pieces.
- Chop ginger and crush garlic.
Method:
- Heat oil in a pan, add onion, cinnamon stick, green cardamom pods.
- Heat until the onions are brown and soft.
- Then add garlic and ginger and cook for a min.
- Add the chicken pieces along with the marinade, and mix well, so that onion and chicken pieces are mixed.
- Add a tsp of sugar, close lid and cook the chicken in low flame.
- Open the lid and saute once in a while.
- Add little water if needed. After the chicken is cooked.
- Add salt and mix.
- Garnish with cilantro and serve.
Step wise pictures:
Roast the ingredients and the grind to get powder.
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Mix them with rest of the ingredients and then marinate the chicken.
Heat oil in a pan, add onion, cinnamon and cardamom. Then add marinated chicken.
Heat oil in a pan, add onion, cinnamon and cardamom. Then add marinated chicken.
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