• 1 ½ kg chicken curry meat (skinless)
• 1 cup oil
• 1 tspn black pepper
• 1 tbspn nigella seeds
• 1 tbspn fennel seeds
• 1 tspn cumin seeds
• 1 tspn garam masala
• 6 – 10 curry leaves
• 4 – 8 bird eye chilli or dried red chillies
• Salt to taste
• 2 tbspns Grated fresh ginger
• 1 tspn crushed red chilli
• 1 tbspn dried fenugreek leaves
• 1 tspn fenugreek seeds
• 2 onion sliced
• 1 cup yogurt

In a separate pan, heat oil and fry onion and ginger until they are brown and crunchy.

Now add meat and yogurt and cook on medium flame. Cover when the chicken starts to change its colour.

When oil and yogurt starts to separate and chicken gives a tender look add all the spices and cook with constant stirring until the oil starts to separate.

Now add curry leaves and dry red whole chillies and cook for anoter 5 minutes.

Serve hot with home-made chapattis or kandhari naan.

by Pak101.com (few years ago!) / 1760 views