• ½ kg chicken
• 100 ml onion paste
• 50 ml. yogurt
• 1 tsp. coriander (Dhaniya) powder
• 3 to 4 tsp salt (to taste)
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp chili (Lal Mirch) powder
• 1 tsp. garlic (Lehsan) paste
• 1 tsp. ginger (Adrak) paste
• 100 ml. oil
• 1 to 1½ tsp. salt (as per taste)
• 100 ml. tomato – ground
• 1-2 green chilies -chopped
• 1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
• 2 green cardamom (Chhoti Ilaichi) seeds,
• 1 small stick cinnamon (Dalchini)
• 10 black pepper (Kali Mirch)
• 6-8 cloves (Laung)
• ¼ tsp. cumin seeds (Zeera)
• Garnish
• 2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Fry onion paste in oil to light brown. Add Ginger (Adrak),
Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.

Mix and fry briefly and then add the chicken.

Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)

Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala. Serve with naan or boiled rice.

by Pak101.com (few years ago!) / 1520 views