Ingredients:
• 1 kg – Chicken pieces
• 4 tbsp – oil
• 1/4 tsp – Ginger paste
• 1/4 tsp – Garlic paste
• 2 – onions, chopped finely
• 1/2 tsp – Garam Masala
• 2 – green chillies, chopped finely
• 1/4 tsp – Cumin seeds
• 1/4 tsp – Mustard Seeds
• A pinch of Asafoetida
• 1 tsp – Fennel seeds
• Salt to taste
• 1 tbsp – Lemon juice
• 2 – Cloves
• 2 – Bay Leaves
• 1/4 tsp – pepper powder
• Coriander leaves for garnishing
• For dry masala:
• 1 tsp – cumin powder
• 2 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
Method:
- Marinate chicken pieces with lemon juice, pepper powder, salt and ginger paste. Keep aside for 4-5 hours
- Heat oil in a pan. Add mustard seeds.
- When they splutter, add asafoetida and cumin seeds.
- Add cloves, bay leaves and fennel seeds.
- Add onion and saute till transparent.
- Add garlic paste and green chillies. Fry till fragrant.
- Add 1 cup of water and bring to boil
- Add chicken pieces, salt and dry masala.
- Cover and cook till the chicken is tender.
- Add garam masala to the curry.
- Garnish with coriander leaves and serve hot with rice.
Recipe courtesy of Sify Bawarchi