Halwai September 20, 2020

Ingredients:

• Ground Chicken – 1.5 pound
• Cinnamon and Cloves – 3 to 4 pieces each
• Onion – 1 (big)
• Tomato – 2 (medium-sized)
• Ginger-garlic paste – 2 tbsp
• Coconut – 1/2 to 3/4 cup
• Fennel seeds -1 tsp
• Coriander powder- 2 tsp
• Chilli powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Oil – 5 tbsp
• Salt to taste
• Coriander leaves – 4 sprigs

Method:

  1. Wash the chicken and keep aside.
  2. Grind coconut and fennel seeds into a fine paste.
  3. In a pan, heat 5 tbsp of oil and fry cinnamon, cloves, and onion. Add cut tomatoes and ginger-garlic paste and cook till the tomato turns pulpy.
  4. Add washed chicken and mix for about 2 minutes.
  5. Add the coconut paste, coriander powder, chilli powder, turmeric powder, and salt. Mix well for a minute.
  6. Add half a cup of water and close the lid. Allow it to boil for about 5 to 8 minutes.
  7. When the chicken is 3/4th boiled, add some more oil and cook till the water evaporates.
  8. Garnish with finely chopped coriander leaves.

Recipe courtesy of Sify Bawarchi