Onion -1 large (finely chopped)
Red Wine Tomato / canned tomato – 2 (puree)
Ginger- garlic paste – 2 tsp
Cinnamon – 2 sticks
Cloves – 2
Garlic – 15 – 20
Curd/ yogurt – ¼ cup
Green chilies – 1
Salt to taste
Chicken (boneless) – 500gms cut into small
Turmeric powder – ½ tsp
Red Chili powder / Kashmiri red chili powder – 2 tsp
Lime juice – 2 tsp
Salt – ¼ tsp
Oil – 1 tbsp
Butter / clarified butter – 1 tbsp
Mustard seeds – 1tsp
Pepper corns crushed– ½ tsp
Fennel seeds – 1 tsp
Curry leaves – 1 strand
Marinate the chicken by adding red chili powder, lemon juice, turmeric powder & salt.
Heat the oil on the low flame, splutter the mustard seeds, fennel seeds and crushed pepper corns.
Now add the peeled garlic cloves, chopped onions, green chilies and ginger-garlic paste until the raw flavour goes off.
After that add the ground tomatoes and saute for 2 minutes.
Now add the curd & chicken and saute it for 5 – 8 minutes until the chicken half cooked.
Add the generous amount of water and mix it well.
Now cover the lid and cook for 15 minutes, once its get dry.
Garnish it with hand full of cilantro & mint.
Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi!!!