Ingredients |
|
| Chicken breasts, cubed | 600 grams |
| Mustard oil | ¼ cup |
| Bay leaf | 3 |
| Peppercorns | 8-10 |
For marination |
|
| Red chillies (lal mirch) ground | 1 table spoon |
| Garlic (lahsan) paste | 1 table spoon |
| Ginger (adrakh) paste | 1 table spoon |
| Cinnamon (dalchini) (roast and ground) | 6” piece |
| Cumin (jeera) (roast and ground) | 1 tea spoon |
| Coriander seeds (dhaniya) (roast and ground) | 1 tea spoon |
| Mustard seeds( sarso) (roast and ground) | 1 tea spoon |
| Cloves (laung) (roasted & ground) | 5 |
| Green Cardamoms (hari elaichi) (roasted and ground) | 5 |
| Salt (namak) | To taste |
| White vinegar | ½ tea spoon |
Method
For Marinate
- 1. Mix the ingredients of marination and marinate the chicken pieces with this mixture.
- 2. Keep this in fridge for 24 hours.
For Cooking
- 1. Next day, heat mustard oil in a deep pan.
- 2. Now put the chicken with marinade and stir it.
- 3. Add bay leaves, peppercorns and cook them on very low flame for one hour.
- 4. Adjust salt and put the flame off.
- 5. Serve hot with plane rice.
- Recipe Type : Goa, Non Vegetarian
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