
Ingredients:
• 1 kg – Chicken
• For Seasoning:
• 3 tsp – Ghee
• Few Coriander leaves
• 1/2 – Onion finely sliced
• Salt to taste
• For Vindalu Masala:
• Grind these ingredients to a smooth paste.
• 3 sp – cumin
• 12 – Dry Kashmiri chillies
• 1/2 inch – Turmeric
• 2 pods – Cardamoms
• 10 pods – Garlic
• 2 tbsp – Vinegar
Method:
- Wash the chicken and cut into pieces.
- Grind masala in vinegar.
- Fry sliced onion till brown, add coriander leaves and stir, add masala and fry it.
- Stir frequently.
- Then add the meat and salt to taste.
- Cover the dish. Allow the meat to cook in its own gravy.
- Stir frequently, so that it does not burn.
- Boil the potatoes, peel and cut into fours.
- Add this to the meat.
- Simmer for 10 mins.
- Serve with plain white rice.
Recipe courtesy of Alison Pinto