Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Whole | Chicken | Washed and Cut in pieces |
| 4 | Tablespoon | Cooking Oil | For Frying |
| 1/2 | Teacup | Onions | Sliced |
| 1, 1/2 | Teacup | Tomatoes | Peeled, and cubed |
| 2 | Tablespoon | Coriander Leaves (Kothmeer) | Chopped |
| 1 | Tablespoon | Ginger Paste | |
| 1 | Tablespoon | Garlic Paste | |
| 4 | Teaspoon | Garam-Masala | |
| 2 | Nos | Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) | |
| 4 | Whole | Chillies Red Dry | |
| 2 | Teaspoon | Coriander(Dhania) | |
| As Required | Salt | to taste | |
| 1 | Teaspoon | Chilly Powder, Red |
Method
Grind corriander seeds and whole red chillies into a coarse powder.
Heat oil in a wok.
(A Woki is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum)
Add bay leaves.
After about 30 seconds, add onions and saute till they turn light golden brown.
Add ginger-garlic paste
Saute for 2 minutes on medium flame.
Add the above coarse powder.
Stir well.
Add tomatoes and cook till they are fully cooked.
Add chicken pieces, salt to taste and red chilli powder.
Mix well.
Cover the kadai.
Cook till the chicken becomes tender.
Sprinkle garam masala powder over the chicken.
Garnish with corriander leaves and onion rings.
Serve hot with rotis or parathas.
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