1 Chicken, cut into 8 pieces
1/4 cup (50 g) 1 3/4 oz Ghee
1 1/2 cups (180 g) 6 oz Onions, chopped
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
2 Cloves (laung)
2 Black cardamom (badi elaichi)
1/2 tsp (1 g) Cinnamon (daichini) powder
200 g (7 oz) Tomatoes, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
1/4 cup (50 g) 1 3/4 oz Ghee
1 1/2 cups (180 g) 6 oz Onions, chopped
1 tsp (6 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
2 Cloves (laung)
2 Black cardamom (badi elaichi)
1/2 tsp (1 g) Cinnamon (daichini) powder
200 g (7 oz) Tomatoes, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
method
1. Heat the ghee in a heavy-bottomed pan; add the onions and saute until transluscent.
2. Add the ginger and garlic pastes, cloves, black cardamom, and cinnamon powder. Saute for a few seconds or until the mixture changes colour.
3. Add the chicken and saute for 10 - 12 minutes.
4. Stir in the tomatoes, coriander powder, turmeric powder, red chilli powder, and water. Cook till the chicken becomes tender and the gravy thickens.
5. Serve hot.
2. Add the ginger and garlic pastes, cloves, black cardamom, and cinnamon powder. Saute for a few seconds or until the mixture changes colour.
3. Add the chicken and saute for 10 - 12 minutes.
4. Stir in the tomatoes, coriander powder, turmeric powder, red chilli powder, and water. Cook till the chicken becomes tender and the gravy thickens.
5. Serve hot.
serving amount
serves: 2-4
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