Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1000 | Grammes | Chicken | Cut in medium pieces |
| A | Little | Salt | to taste. |
| 2 | Medium | Onions | Grind with masala and for tempering |
| 6 | Medium | Chillies Green | Grind with masala |
| 1 | units | Ginger | Grind with masala |
| 6 | Flakes/Seeds/Cloves | Garlic | Grind with masala |
| 1 | Teaspoon | Jeera/Cumin Seeds | Grind with masala |
| 8 | Nos | Pepper Corns | Grind with masala |
| A | Few | Mint Leaves (Pudina) | Grind with masala |
| 2 | units | Cinnamon | Boil with Chicken |
| 8 | Flakes/Seeds/Cloves | Cloves (spice) | Boil with Chicken |
| Half | Coconut | Grind with masala |
Method
Have the chicken cut at the butcher's or at home, into medium pieces. Wash the meat till you get clean water. Boil it in 3 cups of water, with salt to taste, and cinnamon and cloves, for about one hour till the meat is cooked. Add shelled green peas and cook.
Grind the masala.
Heat the ghee, and fry half a sliced onion, then put the meat, and with its gravy and masala with its water, vinegar and if required additional water to make curry. Simmer for fifteen minutes.
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