Posted by olivia lewis on 11:41 PM
Ingredients : |
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Chicken,cut
into small pieces |
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1 whole |
Oil |
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4 tbsp |
Onions,
sliced |
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1/2 cup |
Tomatoes,
peeled and sliced |
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1 1/2 cups |
Fresh
coriander leaves, chopped |
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2 tbsp |
Ginger paste |
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1 tbsp |
Garlic paste |
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1 tbsp |
Garam masala
powder |
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4 tbsp |
Bay leaves |
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2 leaves |
Red chilies |
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4 whole |
Coriander
seeds |
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2 tbsp |
Red chili
powder |
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1 tbsp |
Salt
(optional) |
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Method : |
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1. Grind corriander seeds and whole red
chillies into a coarse powder. |
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2. Heat oil in a kadai. |
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(A Kadai is a not-so-shallow not-so-deep
frying pan, of fairly heavy grade aluminum) |
3. Add bay leaves. |
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4. After about 30 seconds, add onions and
saute till they turn light golden brown. |
5. Add ginger-garlic paste |
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6. Saute for 2 minutes on medium flame. |
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7. Add the above coarse powder. |
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8. Stir well. |
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9. Add tomatoes and cook till they are fully
cooked. |
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10.Add
chicken pieces, salt to taste and red chilli powder. |
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11.Mix well. |
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12.Cover the
kadai. |
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13.Cook till
the chicken becomes tender. |
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14.Sprinkle
garam masala powder over the chicken. |
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15.Garnish
with corriander leaves and onion rings. |
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16.Serve hot
with rotis or parathas. |
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