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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Serving
- 6
Ingredients |
|
| Chicken cut into pieces | 1kg |
| Onion(payaz), sliced | 4 big |
| Tomato (tamater) | 3 medium |
| Garlic (lahsan) | 15 to 16 cloves |
| Ginger(adrakh) | 2″ piece |
| Red chilli (lal mirch) | 4 -6 |
| Cumin seed (jeera) | 1 tea spoon |
| Black pepper (kali mirch) | 1 tea spoon |
| Turmeric powder(haldi) | 1 tea spoon |
| Hot spices (garam masala) | ½ tea spoon |
| Coriander powder(dhaniya) | 1 table spoon |
| Dried fenugreek leaves (Kasuri methi) | 1 tea spoon |
| Curd (dahi) | 2 table spoons |
| Bay leaf(tej patta) | 2-3 |
| Black cardamom (badi ilaichi) | 2 |
| Small cardamom (chhoti elaichi) | 2 |
| Clove (lawang) | 4 |
| Cinnamon (dalchini) | 2″ piece |
| Coriander leaves (hara dhaniya) Chopped | 3-4 table spoons |
| Mustard oil (sarso ka tel) | 5-6 table spoons |
Instructions
- 1. Clean and wash chicken pieces .Mix curd, little turmeric powder, black pepper powder salt and keep a side.
- 2. Put cumin seed, black pepper, 2 small cardamom, 1 black cardamom, 1" cinnamon, garlic, ginger, red chilli, turmeric in a grinder and make a smooth paste. (You can use rolling stone (sil lodha) instead of grinder. It will give awesome aroma to the dish).
- 3. Heat oil in pan add bay leaves, black cardamom, small cardamom, clove, cinnamon and stir it for 2 minutes.
- 4. Then add sliced onion and fry it till it become golden in colour.
- 5. Add ground spice paste and dried fenugreek leaves fry for 2 minutes.
- 6. Then add chopped tomatoes mix well and then let it cook for 5-7 minutes.
- 7. Then add chicken pieces to cook and cover with lid till oil gets separated.
- 8. Put hot spices and salt and add 4 to 5 cup of boiling water and cook for15 minutes.
- 9. Once chicken becomes soft add coriander leaves and serve with rice or Paratha.
- Recipe Type : Bihar, Non Vegetarian, Regional
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