Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Chicken | |
| 2/3 | Teacup | Curds | |
| 2 | Teaspoon | Coconut scraped (fresh) | |
| 1 | Large | Tomatoes | Chopped |
| 1 | Teaspoon | Garlic Paste | |
| 1 | Teaspoon | Coriander Leaves (Kothmeer) | |
| 2 | Teaspoon | Chilly Powder, Red | |
| 1 | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Lime Juice | |
| 2 | Teaspoon | Corn Oil | |
| 1-2 | Ball | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | |
| 2 | Piece | Cinnamon | |
| 6 | Piece | Cloves (spice) | |
| 1/2 | Teaspoon | Pepper Corns | Black - crushed |
| 2 | Teaspoon | Cooking Oil | |
| As Required | Salt | To Taste |
Method
1. Mix turmeric powder, red chillies, garlic paste, salt and lime juice with curd. The marinade is ready.
2. Add the cut chicken pieces to the marinade and leave aside for half an hour.
3. Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saut
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