Directions
- 1Marinate chicken with salt, spices, curry powder, soy sauce, vinegar, green chilli sauce, chilli sauce, mint sauce, ginger garlic paste, yogurt and pureed tomatoes.
- 2Add crushed green chillies, garam masala, food colouring, cashew paste, and fried onions to the marinated chicken. Mix well and marinate for 30 minutes.
- 3In a heated kadai, add oil and curry leaves.
- 4Transfer the marinated chicken to the kadai and cook on high heat for 10 minutes.
- 5Add water, mix well, and cook on medium heat for 30-35 minutes until the oil separates.
- 6Add whole sliced green chillies, coriander, and kewra water. Mix well and simmer for 5 minutes.
Ingredients
- 1 kg Chicken
- 1 tsp Salt
- 1 tsp Spices
- 1 tsp Curry powder
- 1 tbsp Soy sauce
- 1 tbsp Vinegar
- 1 tbsp Green chilli sauce
- 1 tbsp Chilli sauce
- 1 tbsp Mint sauce
- 1 tbsp Ginger garlic paste
- 1 cup Yogurt
- 1 cup Pureed tomatoes
- 1 tbsp Crushed green chillies
- 1 tsp Garam Masala
- 1 pinch Food colouring
- 1 tbsp Cashew paste
- 1 cup Fried onions
- 2 tbsp Oil
- 10 Curry leaves
- 1 cup Water
- 2 Whole sliced green chillies
- 1 handful Coriander
- 1 tbsp Kewra water
Equipment
kadaibowlspoonmeasuring cups
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