Indredients
Chicken -1 kg
Coriander powder-1 tablespoon
Chilli powder- 1 tablespoon
Turmeric powder- ½ teaspoon
Chicken masala - 1 ½ tablespoon
Ginger garlic paste- 1 tablespoon
Onion –2 (chopped)
Green chilli- 2 (slit)
Tomato- 2
Curry leaves-1 stem
Oil- 1 tablespoon
Water – as required
Salt to taste
Mint leaves - 3 to 4
Chicken -1 kg
Coriander powder-1 tablespoon
Chilli powder- 1 tablespoon
Turmeric powder- ½ teaspoon
Chicken masala - 1 ½ tablespoon
Ginger garlic paste- 1 tablespoon
Onion –2 (chopped)
Green chilli- 2 (slit)
Tomato- 2
Curry leaves-1 stem
Oil- 1 tablespoon
Water – as required
Salt to taste
Mint leaves - 3 to 4
Preparation
Cut chicken pieces to medium size pieces and wash well.
Mix chicken with ingredients from coriander powder to ginger garlic paste along with salt.
Heat oil in a thick bottom kadai and fry onion until yellow brown.
Add green chilli, tomato and curry leaves to make a fine paste.
Add chicken, stir well, cover and cook under low heat. Add required water.
Cook until the gravy is thick. Garnish with pudina (mint) leaves.
Best served with roti.
Cut chicken pieces to medium size pieces and wash well.
Mix chicken with ingredients from coriander powder to ginger garlic paste along with salt.
Heat oil in a thick bottom kadai and fry onion until yellow brown.
Add green chilli, tomato and curry leaves to make a fine paste.
Add chicken, stir well, cover and cook under low heat. Add required water.
Cook until the gravy is thick. Garnish with pudina (mint) leaves.
Best served with roti.
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