8 Chicken drumsticks
3/4 cup (150 g) 5 oz Yoghurt (dahi), whisked
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
6 Cloves (laung)
6 Black peppercorns (sabut kali mirch)
1 tsp (2 g) poppy seeds (khus khus)
1 tsp (2 g) Coriander (dhaniya) seeds
1/4 tsp (1 g) Gumin (jeera) seeds
4 Onions, medium-sized, chopped
2 Tomatoes, medium-sized, chopped
3 tbsp (12 g) Mint (pudina) leaves
1 Ginger (adrak), 1 1/2 inch piece, chopped
8 Garlic (Jasari) cloves, chopped
3/4 cup (150 g) 5 oz Yoghurt (dahi), whisked
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
6 Cloves (laung)
6 Black peppercorns (sabut kali mirch)
1 tsp (2 g) poppy seeds (khus khus)
1 tsp (2 g) Coriander (dhaniya) seeds
1/4 tsp (1 g) Gumin (jeera) seeds
4 Onions, medium-sized, chopped
2 Tomatoes, medium-sized, chopped
3 tbsp (12 g) Mint (pudina) leaves
1 Ginger (adrak), 1 1/2 inch piece, chopped
8 Garlic (Jasari) cloves, chopped
method
1. Marinate the chicken pieces in the yoghurt, turmeric powder, red chilli powder, garam masala, and salt for 1 hour.
2. Heat 2 tbsp of ghee / oil in a pan; add cloves, black peppercorns, poppy seeds, coriander seeds, and cumin seeds. Saute until they crackle; add the onions and saute until the onions are browned. Remove the pan from the heat and cool. Put the contents of the pan into a blender and make a paste with the tomatoes, mint leaves, ginger, and garlic. Blend until the mixture is smooth.
3. Heat the remaining ghee / oil; add the chicken along with the marinade. Cook until the water has evaporated and the chicken turns a light brown.
4. Add the onion paste and 1 cup of hot water. Bring to the boil. Cover the pan and simmer, stirring occasionally until tender.
2. Heat 2 tbsp of ghee / oil in a pan; add cloves, black peppercorns, poppy seeds, coriander seeds, and cumin seeds. Saute until they crackle; add the onions and saute until the onions are browned. Remove the pan from the heat and cool. Put the contents of the pan into a blender and make a paste with the tomatoes, mint leaves, ginger, and garlic. Blend until the mixture is smooth.
3. Heat the remaining ghee / oil; add the chicken along with the marinade. Cook until the water has evaporated and the chicken turns a light brown.
4. Add the onion paste and 1 cup of hot water. Bring to the boil. Cover the pan and simmer, stirring occasionally until tender.
serving amount
serves: 4
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