Ingredients:

• 1 tbsp – oil
• 1 – onion, finely sliced
• 1 – tomato, cut into cubes
• 500 g – chicken, cut into medium pieces
• 1 cup – water (100 ml)
• 1/2 tsp – salt
• 2 tsp – soy sauce
• 2 tbsp – chopped Coriander leaves
• For the shallot-ginger Garlic paste: 1/2 tsp – Mustard Seeds
• 1/2 tsp – Jeera
• 3 – green chillies, medium sized
• 1 tsp – pepper powder
• 6 Cloves – garlic, chopped
• 1 inch Ginger piece, chopped
• 8 – shallots/small onions, chopped
• 1 tbsp – water

Method:

1. For the shallot-ginger garlic paste: Make a smooth paste of the ingredients with 1 tbsp of water in a mixer or blender. Keep aside.
2. For the final preparation: Wash and clean the chicken pieces. Drain the water thoroughly.
3. Heat oil in a frying pan. Add the sliced onions and fry until golden on low to medium heat.
4. Add the tomato pieces and stir well for 2-3 minutes.
5. Add the shallot- garlic ginger paste. Stir well on low heat for 3-5 minutes or until the raw smell goes.
6. Add the chicken pieces, water and salt to taste.
7. Mix all the ingredients well.
8. Cover with a tight lid and cook on low to medium heat for 25-30 minutes or until the chicken pieces soften and gravy thickens.
9. Add soy sauce and cook for 5 minutes.
10. Add chopped coriander leaves and mix well.
11. Serve hot with roti, fried rice or noodles.
12. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya