Ingredients:
• 1 – chicken, cut into pieces
• 3 – onions, sliced fine
• 3 – tomatoes, chopped fine
• 1 tbsp – Garlic paste
• 1 tbsp – Ginger paste
• 3 tbsp – yoghurt, thick
• 1 tsp – Kalonji
• 1/2 tsp – Methi dana
• 1 tsp – whole Jeera
• 1 tsp – Saunf
• 1 tsp – bhuna Jeera powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Haldi
• 2 to 3 – Green chillies
• Lemon Juice of 1 Lemon
• Salt to taste
• Fresh coriander to garnish
Method:
- Slit the green chillies and soak them in the lemon juice. Keep aside.
- Heat about 4-5 tbsps of oil in a nice big wok (kadhai). Fry the onions till brown.
- Add the kalonji, methi dana, cumin and fennel. Mix well.
- Add ginger-garlic paste and turmeric powder. Roast well.
- Now put in the chicken pieces and roast on high flame till well browned.
- On high flame, add yoghurt and fry well.
- Do so gently so you do not debone the chicken
- Once oil separates, add the red chilli powder, roasted cumin powder and tomatoes.
- Roast well once again on high flame.
- Once this leaves oil around the edges, add about 1/2 a cup of water and salt to taste.
- Cook covered on simmer for about 30 mins.
- Stir once in a while.
- Once the chicken is tender, put in the chillies with the lemon juice and fresh coriander.
- Simmer for 5-7 minutes to enhance the flavours.
- Serve with naan, roti or basmati rice and a veggie side-dish.
Recipe courtesy of Chef Yazdi