1kg chicken necks (cleaned) 1 medium sized tomato (grated) 1 medium sized onion (sliced) 1 green chilli (sliced) 2 tblspns ground ginger and garlic 1 stem curry leaf 2 cinnamon sticks dhania (coriander) (cardamom) 2 & 1⁄2 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).