INGREDIENTS
1 lb chicken pieces
4 Tbsp oil
1 medium onion sliced
2 Tbsp of cilantro leaves
a few mint leaves
Masala
2 tsp coriander seeds
1/2 tsp anise/fennel seeds
5 cloves
3 cardamoms
1 inch sliver of cinnamon
1/2 tsp pepper corns
1 tsp salt
1/2 tsp turmeric
1/2 tsp cayenne powder
1 medium onion
1 green chilli
1 tbsp ginger garlic paste
3 Tbsp lemon juice
1/2 cup water
DIRECTIONS
Blend all the Masala ingredients into a thick paste.
Add the chicken pieces to the masala and stir and turn gently so the paste coats each piece well.
Set aside for 15-30 minutes.
Pour the oil in a goodly pan and warm over medium to high heat.
Toss in the sliced onion and saute till soft and translucent and browned edges, about 10 minutes.
Add the chicken pieces and the masala to the pan full of sizzling onion and fry on high heat for about 6 minutes, searing each piece for 3 minutes per side.
Now cover, turn down the heat to low and let the chicken cook in its own juices and the masala for about 20 minutes.
Check and stir frequently and add a tablespoon or two of water if necessary.
The chops should be done when the oil shimmers on the top of the gravy.
The salt and heat should be just perfect.
Fold in the cilantro and lemon juice.
Enjoy! This is simply delicious :)
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