Directions
- 1Into a pan add oil, Kashmiri chilli powder and ginger garlic paste.
- 2Sauté on low heat for a minute and add the bay leaves and chicken pieces.
- 3Sauté on medium heat for 6 to 8 minutes.
- 4Add salt, spices, yoghurt, curry leaves, tomato paste and fried onions.
- 5Mix well and add water.
- 6Bring it to a boil, cover and cook for 5 to 6 minutes on medium heat.
- 7Once done, add a block of butter and garnish with coriander leaves and serve.
Ingredients
- 1 Oil
- 1 tsp Kashmiri chilli powder
- 1 tbsp Ginger garlic paste
- 2 Bay leaves
- 500 g Chicken pieces
- 1 tsp Salt
- 1 tbsp Spices
- 2 tbsp Yoghurt
- 1 handful Curry leaves
- 2 tbsp Tomato paste
- 2 tbsp Fried onions
- 1 cup Water
- 1 block Butter
- 1 handful coriander leaves
Equipment
pan
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