Ingredients: 1 kg chicken - cut into pieces 1 cup yogurt (dahi) salt - to taste 1 cup oil 1 bay leaf 1 black cardamom (badi elaichi) 4 green cardamom (chhoti elaichi) 1 tsp cumin (jeera) 1 tsp coriander powder (dhania) 1 tsp garlic paste 2 tsp ginger paste 1 onion - chopped 2 tsp ginger - shredded 1 tsp chili powder 2 whole red chillies (sabut lal mirch) 1 cup tomato - chopped 1 tsp turmeric powder (haldi)
Method: Whisk together the yogurt and salt and marinate the chicken in it for an hour.
Heat the oil and add the bay leaf, both cardamoms, and cumin.
When the seeds splutter add the onions and saute� till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes.
Stir in coriander, turmeric and chili powder. Add the chicken along with the marinade, and cook over high heat to begin with and then medium, till cooked through, stirring a few times.
Cook until tender. Add the tomatoes and chopped ginger and stir. Then add the whole red chillies.
Stir fry till the chicken pieces are coated with the masala. Serve hot.
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