Saturday, 8 March 2014



Chicken- 1 kg
Ginger garlic paste- 2 tbsp
Yogurt- 2 tbsp
Turmeric powder- 1 tbsp
Oil- 5 tbsp
Chopped onions- 4-5
Cloves- 4-5
Cinnamon- large pinch
Black cardamom powder- 1/2 tbsp
Pepper powder- 1/2 tbsp
Green chilly (chopped)- 2
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Red chilly powder- 2 tbsp
Fresh coriander leaves- 100 gm
Salt to taste

Marinate chicken in yogurt, salt, turmeric powder, red chilly powder, coriander powder, pepper powder, cumin powder, ginger garlic paste, black cardamom powder, cinnamon powder, cloves powder and salt.
                         Marinate for 4 hours in a refrigerator. Heat oil in a kadai and fry the chopped onion till it gets brown. Drain and keep it aside. Grind the brown onion. Then again heat the oil in a thick bottomed pan and add the marinated chicken and green chillies on high heat for 7-8 minutes. Then put it on low heat and cover the kadai and cook for 15 minutes. Add the grind brown onion and coriander leaves. Serve hot