Ingredients:

• 1 kg – Chicken
• 1 tbsp – Curd
• 1 tsp – Lime juice
• 1/2 tsp – chilli powder
• 1/4 tsp – Turmeric powder
• 1 tbsp – Chickpea flour
• A pinch – tandoori color
• Salt to taste
• For the Masala:
• 1 tsp – Cumin seeds
• 3 – large onions, thinly sliced
• 2 – tomatoes, thinly sliced
• 2 tbsp – mixed with 2 tbsp of water
• 1 tbsp – Chicken masala
• 1/4 tsp – Turmeric powder
• 2 tbsp – Ginger – Garlic paste
• 1 tsp – Fennel seeds
• 2 tbsp – Tomato sauce
• 1 tsp – kasoori Methi
• 1/4 cup – chopped Coriander leaves
• 3 tbsp + for Deep Frying – oil

Method:

  1. Marinate the chicken with the ingredients and keep aside for at least half an hour.
  2. In a pan, heat oil and Deep Fried the chicken till golden brown.
  3. Drain and keep on an absorbent paper.
  4. In another pan, heat 3 tbsp of oil.
  5. Add the cumin.
  6. When it starts spluttering, add the onion, ginger-garlic paste and saute till wilted.
  7. Add the tomatoes, turmeric, chicken masala and aniseed and mix well.
  8. Cover and cook for a few mins.
  9. Add the coconut milk, kasoori methi, tomato sauce and fried chicken and mix well.
  10. Cover and cook for a few mins till all the masalas are well blended with the chicken.
  11. Add the chopped coriander leaves, toss and cover.
  12. Let it cook for another 2 mins.
  13. Switch off the heat.
  14. Transfer to a serving dish and garnish with chopped coriander leaves.
  15. Recipe Courtesy: Mareena’s Recipe Collections