1 kg chicken necks (cleaned)1 medium sized tomato (grated)1 medium sized onion (sliced)1 green chilli (sliced)2 tblspns ground ginger and garlic1 stem curry leaf2 cinnamon sticksdhania (coriander) (cardamom)2 & ½ tblspns Kashmiri masala Salt for taste
Braise onions, curry leaf and cinnamon sticks. When slightly browned, add grated tomato together with garlic and ginger. Add necks & salt. If extra gravy is required, add a cup of water. Lower heat and let it cook & gravy will thicken. Takes approximately 15 minutes. Remove & garnish with dhania (coriander).