Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Tablespoon | Cooking Oil | Heat the oil |
| 1/2 | Teaspoon | Jeera (Cumin Seeds) | Fry |
| 5 | Sprigs/Twigs | Curry Leaves (Kadi patta) | Fry |
| 2 | Large | Onions | chopped. Fry |
| 4 | Medium | Chillies Green | Minced. Fry. |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | For Ground Masala. Fry in hot oil |
| 1/2 | Inch | Ginger (Adhrak) | For Ground Masala. Fry in hot oil |
| 1 | Inch | Cinnamon (Dalchini) | For Ground Masala. Fry in hot oil |
| 1 | Teaspoon | Garam-Masala | For Ground Masala. Fry in hot oil |
| 1/2 | Teaspoon | Turmeric Powder | For Ground Masala. Fry in hot oil |
| 1 | Large | Chicken | cut in 8 pieces. Add to the hot oil |
| As Required | Salt | to taste. Add | |
| 500 | Grams | Sali (Potato Sticks) | For garnishing |
Method
Heat the oil, put in cumin seeds and curry leaves and when they splutter add the onions and cook until golden in colour.
Add the ground paste and stir for another a minute.
Mix in the chicken and salt and cook stirring, until dry.
Add 3 cups of water and bring to a boil. Simmer, stirring occasionally until a thick gravy is left.
Place the chicken gravy in a dish and sprinkle the Sali (potato straws) over it
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