3 small onions ½ red pepper small cubes 1 teaspoon jeera seeds 2 tablespoon brown sugar 1 tablespoon freshly grated ginger ½ teaspoon crushed garlic
1 teaspoon haldi 1 ½ teaspoon cardamom (Elachi (cardomom) ) powder 1 teaspoon crushed black pepper
3 small tomatoes cut into small cubes ½ cup coconut cream / milk
add chili paste , garlic , lemon juice and salt to chicken and set side .
In a food processor add the washed , roughly chopped dhania (coriander) and the rest of the ingredients and process until its almost smooth . set aside
In a wok or non stick pan , add some oil as well as the jeera seeds , onions , pepper and sugar and saute until the onions are brown , keep stiring so that the onions get done evenly and doesn't burn . add freshly grated ginger and crushed garlic and saute until you get the aroma ( do not burn ) . now add the marinated chicken pieces and toss . allow this to cook for about 5 minutes . add the chopped tomatoes, the haldi , Elachi (cardomom) powder , crushed black pepper and the cilantro paste that you have prepared. further cook for 5 minutes , lastly add the coconut cream as well as 1 cup water and on low heat cook until chicken is done .
serve with roti , rice or even spaghetti
INFO & TIPS
this has a lot of fresh ingredients thus making it not only divine but healthy to .
if you counting calories you cab substitute coconut cream with light coconut milk .
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