Directions
- 1Add chopped onions into a pot of oil with salt and cook until brown.
- 2Add the whole chicken and mix.
- 3Once the chicken turns white, add the freshly crushed garlic and mix well.
- 4After 2 minutes, add the chopped pepper and tomatoes.
- 5Cover and cook for 5 minutes, allowing the chicken to release its own water.
- 6Uncover and cook for 3 minutes.
- 7Add basaar, coriander powder, cumin powder, and methi, then mix well.
- 8Cover and cook on a medium to low heat for 3 minutes, mixing in between to prevent burning.
- 9Add yogurt and leave uncovered to cook for another 3 minutes.
- 10Cover and cook for another 3 minutes.
- 11Optionally, add more pepper for extra texture and add desired amount of water.
- 12Cover for a final 5 minutes to cook.
- 13Top with fresh coriander, chilies, and a dash of cumin powder.
- 14Mix all ingredients together.
- 15Cook for a final 2 minutes.
Ingredients
- 3 -4 chopped onions
- 1 tbsp salt
- 1 whole whole chicken
- 3 tbsp crushed garlic
- 0.25 a quarter chopped pepper
- 4 small chopped small tomatoes
- 2.5 tbsp basaar
- 1 tbsp methi
- 0.5 tbsp cumin powder
- 0.5 tbsp coriander powder
- 2 tbsp yogurt
- water
- fresh coriander
- chilies
Equipment
pot
Tips
- Make sure to mix the curry in between cooking intervals to prevent burning.
- You can adjust the amount of water to achieve desired soupiness, keeping in mind it will dry up as it cooks.
- Add more pepper for extra texture if desired.
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