Ingredients |
|
| Chicken | 1 kg |
| Onion (payaz), finely chopped | 2 cups |
| Garlic (lahsan), chopped | 4 table spoons |
| Tomato (tamater), paste | 5-6 table spoons |
| Green chillies (hari mirch) | 3-4 |
| Red chilli powder (lal mirch) powder | 1 tea spoon |
| Turmeric (haldi) powder | ¼ tea spoon |
| Peppercorns (kali mirch) | 25-30 |
| Coriander powder (dhaniya) | 1 tea spoon |
| Hot spices (garam masala) | ½ tea spoon |
| Cloves (laung) | 2-3 |
| Cinnamon (dalchini) | 1” piece |
| Brown cardamom (badi elaichi) | 1 |
| Vegetable oil | ¼ cup |
| Salt (namak) | to taste |
Method
- 1. Crush 2 table spoons of garlic and green chillies in a motor and pestle.
- 2. Clean and wash the chicken and marinate it with crushed garlic, green chillies and salt and keep aside for 1 hour.
- 3. In between crush peppercorns to a coarse powder.
- 4. Heat up oil in a Pan. Add cinnamon, cloves and brown cardamom and stir it for 1 minute.
- 5. Mix in chopped onions and garlic; stir fry on medium heat till onions are light brown.
- 6. Now add tomato paste, black pepper, red chilli powder, coriander powder and turmeric powder and cook till oil gets separated.
- 7. Mix in marinated chicken and salt, and cook it on low flame for 10 minutes or till chicken becomes soft.
- 8. Add a cup of water and simmer it for 5 minutes.
- 9. Finish it with hot spices and serve hot with Roti or Lachha paratha.
- Recipe Type : Chicken, Curries, Lucknow, Non vegetarian, Non Vegetarian, Regional
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