Serving:3 |type: Side Dish Non veg
Ingredients:
| Chicken cut | -1 ½ cup |
| Onion chopped | -1/2 cup |
| Tomato chopped | -1/4 cup |
| Red chili powder | -1/2tsp |
| Turmeric Powder | -1/4tsp |
| Coriander leaves | -2tbsp |
| Salt | -to taste |
| Garlic chopped | -4 cloves |
For Grinding:
| Onion | -2tbsp |
| Garlic | -3 cloves |
| Ginger | -1/2 inch |
| Black Pepper | -1tbsp |
| Ani seed(Sombu) | -1/2tsp |
| Cumin | -1/2tsp |
| Grated Coconut | -2tbsp (optional) |
| Cloves | -1 |
| Green Chili | -1 |
Seasoning:
| Oil | -2tbsp |
| Ani seed(Sombu) | -1/4tsp |
| Cumin | -1/4tsp |
| Fenugreek | -1/4tsp |
| Ginger Garlic paste | -1/2tsp |
| Red Chili | -1 |
| Curry Leaves | -few |
| Black Stone Flower(KalPasi) | -few |
| Cloves | -1 |
Method:
- Cut the chicken into small pieces apply with little salt and turmeric, then wash it and keep it aside.
- In the pan heat with oil, add all the seasonings and fry it without burning.
- Add onions, chopped garlic, salt and turmeric, sauté well for about 1 minute.
- Then add tomato fry it until tomato get smashed
- Add chicken and chili powder sauté well for about 3 minutes, cover with lid. Chicken will release water while it is cooking.
- Keep the chicken in medium flame for about 15-20 min for the released water to dry up.
- Then add the ground paste, cook it for another 5-10 minutes on medium flame.
- Garnish with coriander leaves.
- Serve hot with white rice, pulav or chapatti.
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