(Quick & easy recipe) by @anumable.blog
Chicken 1 kg – (karhai cut 12-14 pcs) Ginger Garlic paste 1.5 tablespoon Yogurt 2 to 3 tablespoon Tomatoes with out skin 500 gms Green chillies sliced 2-3 big Salt to taste Crushed black pepper 1.5 teaspoon Coriander powder 1 tablespoon Cumin powder 1 teaspoon Turmeric powder ¼ teaspoon Crushed red chillies 1 teaspoon Red chilli powder 1 teaspoon Green chillies 3-4 Oil ½ cup Coriander leaves for garnishing Julienne cut ginger for garnishing Slit open green chillies for garnishing
Heat oil in a wok, add chicken and ginger garlic paste. Fry till chicken turns light golden. Add yogurt and keep frying till oil separates. Now add tomatoes, cover and cook for 8 to 10 minutes. Open the lid and cook on high flame till oil separates. Add all the spices with 1 to 2 table spoon of water and cook on high flame till oil separates. (At this point if you feel chicken is not tender you can add little water and cook for another 10minutes).
When chicken is cooked and oil separates garnish with coriander leaves, slit open green chillies and julienne cut ginger.
Server with Naan/Chapati
14 Sep 2020