Directions
- 1Heat oil in a Kadhai and add turmeric, ginger-garlic paste, garlic cloves, asafoetida and Kashmiri red chilli powder. Fry for a minute.
- 2Add a paste of tomatoes followed by green chilli paste. Fry on high for 6 minutes.
- 3Dry roast coconut powder, fenugreek seeds, mustard seeds, black peppercorns, cumin seeds, coriander seeds and dry red chillies on low flame for 2 minutes.
- 4Add curry leaves and roast for another minute. Add fried brown onions and tamarind extract, blending into a smooth paste with water.
- 5Add this paste to the Kadhai and fry on high for 2.5 minutes, then on medium for 3 minutes.
- 6Add chicken and salt. Fry on high for 8 minutes.
- 7Add water, mix well, and close the lid, turning flame to low for 20-22 minutes, checking and stirring in between.
- 8Add garam masala powder and roasted crushed kasoori methi, mix gently, and garnish with coriander leaves.
Ingredients
- 7 tbsp oil
- 0.5 tsp turmeric
- 2 tbsp ginger-garlic paste
- 8 garlic cloves
- 1 pinch asafoetida
- 1 tsp Kashmiri red chilli powder
- 3 tomatoes
- 1 tbsp green chilli paste
- 4 tbsp coconut powder
- 0.5 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 6 dry red chillies
- 3 strings curry leaves
- 5 brown onions
- 2.5 tbsp tamarind extract
- 1 kg chicken
- 1 tbsp salt
- 3 cups water
- 1 tbsp garam masala powder
- 1 tbsp roasted crushed kasoori methi
- 1 tbsp chopped coriander leaves
Equipment
Kadhai
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