1 Chicken ( 12 pieces ).
The Marinade :
1 Cup Curd
1 1/2 Tablespoon Ginger Paste.
2 Tablespoon Garlic Paste.
4-6 Green Chili's ( Minced )
Salt
Make gashes in the chicken and marinate the chicken for a couple of hours or overnight .
Other Ingredients:
1 Onion ( pureed ).
2 Tomatoes ( pureed ).
2 Black Cardamons.
5-7 Green Cardamons.
1 Stick Cinnamon .
1 Cup Chopped Green Dhaniya ( coriander )
1 Tablespoon Kasoori Methi
In smoking mustard oil splutter the cardamons and cinnamon stick , then add the onion paste . Cook the paste till it is golden brown then add the tomato puree and cook till oil separates .
Introduce the chicken into the masaala , cook 2-3 minutes over high heat till the chicken changes color slightly , then reduce heat and cook covered till nearly done . At this stage add the chopped dhania and the Kasoori methi , mix and covered under ' dum ' till done . You may need to add a bit of water while cooking . You want to end with a thick gravy . As usual tweak the flavors .
The Marinade :
1 Cup Curd
1 1/2 Tablespoon Ginger Paste.
2 Tablespoon Garlic Paste.
4-6 Green Chili's ( Minced )
Salt
Make gashes in the chicken and marinate the chicken for a couple of hours or overnight .
Other Ingredients:
1 Onion ( pureed ).
2 Tomatoes ( pureed ).
2 Black Cardamons.
5-7 Green Cardamons.
1 Stick Cinnamon .
1 Cup Chopped Green Dhaniya ( coriander )
1 Tablespoon Kasoori Methi
In smoking mustard oil splutter the cardamons and cinnamon stick , then add the onion paste . Cook the paste till it is golden brown then add the tomato puree and cook till oil separates .
Introduce the chicken into the masaala , cook 2-3 minutes over high heat till the chicken changes color slightly , then reduce heat and cook covered till nearly done . At this stage add the chopped dhania and the Kasoori methi , mix and covered under ' dum ' till done . You may need to add a bit of water while cooking . You want to end with a thick gravy . As usual tweak the flavors .
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