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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is from the Food column by Anjali Vellody, Weekend. Ingredients:
1 kg chicken, washed,cleaned and cut into medium size pcs |
1 cup water |
2 small onions, sliced |
2 green cardamoms |
2 cloves |
1/2 inch cinnamon stick |
2 -3 tablespoons oil |
salt |
1/4 teaspoon garam masala powder |
1/2 teaspoon black pepper |
4 green chilies |
2 cups fresh coriander leaves, washed and chopped |
1 inch ginger |
2 cloves garlic |
Directions:
1. Grind the ingredients for the paste and keep aside.
2. Heat oil in a non-stick wok.
3. Once its hot, toss in the cinnamon, cardamom and cloves.
4. Saute for 30 seconds.
5. Add the onion and stir-fry until it turns golden brown.
6. Add the chicken and fry for 5 minutes.
7. Then, add the ground paste.
8. Fry till the masala leaves the sides of the wok and the oil floats on top.
9. Add salt and water.
10. Cook the chicken until it is tender and the gravy thickens.
11. Add the pepper and garam masala powders.
12. Mix well and serve hot with naan or rotis or kulchas.
13. Enjoy!
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