Ingredients (Serves 3)
1. Chicken breast – 400 gm, cut into medium-small cubes (You can also use bone-in chicken cut into small pieces)
2. Oil – 2.5 – 3 tbsp
3. Mustard seeds – 1/2 tsp
4. Onion paste (of 1 medium-large onion. Use immediately after grinding)
5. Ginger-garlic paste – 1.5 tsp
6. Turmeric powder – 1/4 tsp
Chilli powder (medium spicy) – 1 tsp
Coriander powder – 1.5 tsp
7. Yoghurt – 1/3 cup
8. Fenugreek seeds – 1 pinch
Cumin seeds – 1/4 tsp
Fennel seeds, crushed slightly – 1/2 tsp
Kalonji / nigella seeds – 1/4 tsp
9. Fresh green / red chilies – 1- 2, diagonally sliced
10. Salt – To taste
Method
Heat oil in a wok / kadai over medium heat. Add onion paste, little salt and saute for 3 – 4 minutes. Add ginger-garlic paste and continue to saute until onion turns light golden. Add chicken pieces, turmeric powder, chilly powder, coriander powder and cook for 4 – 5 minutes, stirring in between. Add yoghurt and achaari spices (ingredients numbered 8). Mix well. Add salt, to taste. Mix well. Cover and cook over low-medium heat for 10 – 12 minutes (20 – 25 minutes if you are using bone-in chicken pieces), stirring occasionally, until done. Add fresh green chilies and mix well. Keep covered for 10 minutes. Serve with rotis/ pulao.
Recipe Courtesy – Zahera Ummat
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