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Chicken Curry |
 Ingredients |
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1 Kg Chicken (skinned and jointed)
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3 Tomatoes (large, skinned, deseeded and chopped)
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2 Onions (ground)
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˝ tsp Kashmiri mirch
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1 ˝ tsp Roasted, ground fennel seeds
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1 tsp Ginger powder
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2 no Cloves
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2 no Cardamoms (large)
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2 tsp Oil/ butter
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350 ml Water/ stock
Method
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Fry the chicken in hot oil for 5 minutes to
seal. Remove from pan.
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In the same oil, sauté onions until golden brown in color.
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Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
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Add tomatoes to the pan. Stir in cloves and cardamoms.
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Cook for 5 minutes before adding water/ stock. Bring to a boil.
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Return chicken to the pan and simmer over a gentle flame until tender.
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Cook well for 5-10 mins, and serve hot with rice or chapatti.
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