Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1.4 | Kilogram | Chicken | Washed and cut in small pieces |
| 2 | Tablespoon | Ginger Garlic Paste | For marinade |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | Finely minced |
| 6 | Medium | Chillies Green | Finely minced |
| 1 | Inch | Ginger (Adhrak) | Finely minced |
| 3 | Tablespoon | Cooking Oil | For frying masala and meat |
| 3 | 200 g | Onions | Sliced for frying |
| 1 | Teaspoon | Garam-Masala | For taste |
| 1 | Teaspoon | Vinegar | For taste |
| 1 | Salt-Spoon | Salt | For taste |
| 1 | Nos. | Coconut (Narial) | Scraped |
Method
Wash the chicken and cut in small pieces or suitable to your liking. Apply ginger garlic paste, and keep in the refrigerator for two hours.
Prepare the sliced and minced masalas.
Put oil in a dekchi, and heat it. When hot, fry the onions till they turn brown, and then add the minced masala and fry. Add the meat and garam masala with a little hot water when the masala is fully fried and boil till it turns dry and the meat absorbs the masalas. Put vinegar and salt to taste when the meat is dry. Add the scraped coconut and mix well.
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