- 600 g chicken, cut
into large pieces
- Oil or butter
- 3 (250 g) tomatoes,
cut into thick slices
- 1 bay leaf
Mix for the
marinade:
- 200 ml curd
- 1 tbs (15 g) salt
- 1 tbs
(15 g) chilli powder
- 1 tbs (15 g) ginger-garlic paste
- 1
1/2 tsp (7 g) garam masala powder
- 10 g cashewnuts,
powdered
- 7 almonds, powdered
- 10 g coriander-cumin
powder
- 5 g desiccated coconut
- 1/2 tsp (2 g) turmeric
powder
- a few strands saffron
- 4 green chillies, slit
lengthwise
- 50 g coriander leaves, chopped fine
- 2 (100
g) onions, ground to a paste and fried till golden
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- Make slits in the chicken pieces and apply the
marinade mixture.
- Keep aside for two to three hours.
- Heat four
tbs oil or butter in a pan.
- Add the tomato slices, fry for two
minutes and remove from oil. Keep them aside.
- Add the bay leaf
and fry for a minute.
- Add the marinated chicken and fry for
five minutes on high heat.
- Add one cup water and simmer for
about 20 minutes or till done.
Serve hot, garnished with the
fried tomato slices.
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