Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Medium | Chicken | Washed, and Cut in pieces |
| 6 | Nos | Chillies Red Dry | |
| 1 | Teaspoon | Jeera (Cumin Seeds) | |
| 1 | Teaspoon | Pepper Corns | |
| 1 | Teaspoon | Coriander(Dhania) | |
| 1 | Teaspoon | Methi - (Fenugreek) | |
| 1 | Teaspoon | Garam-Masala | 7 |
| 1 | Medium | Onion | Chopped |
| 6-8 | Flakes/Cloves | Garlic (Lason, Losun) | Crushd and fried |
| 1 | Teacup | Coconut - Grated /Desiccated | For grinding |
| 2 | Teacup | Coconut Milk | For curry |
| 3 | Tablespoon | Ghee | For Frying |
| As Required | Salt | For taste | |
| 2 | Nos | Lime (fresh) (Limbu) | Cut and extract juice |
Method
Roast red chillies, cumin, fenugreek, black pepper, coriander seeds and grated coconut to golden brown and blend them in a mixer, with a little water to a fine paste.
Clean the chicken and cut into pieces.
Marinate the chicken with the above mixture along with salt for 1/2 an hour.
Heat 3 tablespoons of ghee in a pan.
Fry chopped onions followed by crushed garlic pieces until golden brown and add little garam masala to it.
Add the chicken pieces along with coconut milk and cook until it is done.
Sprinkle the lemon juice before serving
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