Serves: 4
Ingredients:
- 8 medium sized pieces (about 800 grams) of chicken
- ½ teaspoons each of fenugreek seeds(methi), cumin seeds and turmeric powder
- 2 tablespoons each of ginger and garlic pastes
- 1 teaspoon each of mustard, fennel(saunf) and onion seeds(kalonji)
- 1 teaspoons red chilli powder
- 2 large onions cut into cubes
- 1 cups tomato sauce
- 1 cup chopped tomato
- 1 tablespoon lemon juice
- ½ cup water
- 2 tablespoon vegetable oil
- salt to taste
- finely chopped coriander leaves for garnishing
Procedure:
1. Heat oil and add the mustard, fennel, fenugreek, cumin, onion seeds and fry for a few seconds.
2. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft). Transfer to a bowl, leaving the oil in the pan.
3. To the same pan, add the ginger-garlic paste, turmeric, red chili powder and sauté for a few seconds.
4. Add the chicken pieces and fry on high level for about 2 minutes or till the chicken is a little white in color.
5. Cover and cook on low level for about 20 minutes or till the water evaporate, oil separates from the sides of the pan and the chicken is well cooked.
6. Add the tomato sauce, chopped tomatoes and fry on high level for a few seconds.
7. Now add the fried onion mix and sprinkle salt to taste.
8. Mix well. Sauté on high level for about 2 minutes. Stir in the lemon juice.
Garnish with finely chopped coriander leaves.