Directions
- 1Start by marinating boneless cubes of chicken with ginger garlic paste, salt, pepper powder, turmeric powder, chili powder and lemon juice.
- 2Marinate this for about 10 to 15 minutes.
- 3Fry the chicken up until it turns nice and golden brown.
- 4Then transfer this into a bowl along with some thinly sliced onion, chopped chili and chopped coriander leaves.
- 5Into another bowl add in some thick curd or cottage cheese, Greek yogurt, salt, sugar, garlic paste and whisk it really well.
- 6Now make a quick tadka of turmeric powder, chili powder and kasori matey in some hot mustard oil.
- 7Gently mix this into the whisked curd.
- 8Then pour this all over the chicken.
- 9Enjoy with rotis or rice.
Ingredients
- 400 g boneless chicken, cut into small cubes
- 2 tsp ginger-garlic paste
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp Kashmiri chili powder
- 0.5 tsp turmeric powder
- 1 tsp lemon juice
- 0 oil for frying
- 1 small onion, thinly sliced
- 1 green chilies, chopped
- 3 tbsp fresh coriander leaves, chopped
- 1 cup Greek yogurt
- 1 tsp garlic paste
- 0.5 tsp salt
- 0.5 tsp sugar
- 1.5 tbsp mustard oil
- 0.5 tsp turmeric powder
- 1 tsp paprika powder
- 0.5 tsp mustard seeds
- 0.5 tsp fenugreek seeds
Equipment
panbowl
Tips
- Marinate the chicken for about 10 to 15 minutes.
- Use red onion for the mix.
- Turn off the heat before adding mustard seeds, fenugreek seeds, turmeric, and paprika to the oil for the tadka.
- Enjoy with rotis or rice.
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