800 g (28 oz) Chicken, cut into boneless cubes
5 tbsp (75 ml) 2 1/2 fl oz Mustard (sarson) oil
1 cup (120 g) 4 oz Onions, chopped
100 g (3 1/4 oz) Tomatoes, finely chopped
2 tsp (6 g) Mustard seeds (rai)
Red chilli powder to taste
Salt to taste
2 tsp (3 g) Cumin (jeera) powder
3 tbsp (54 g) 1 3/4 oz Ginger-garlic (adrak-lasan) paste
100 g (3 1/2 oz) Spring onions (hara pyaz)
5 tbsp (75 ml) 2 1/2 fl oz Mustard (sarson) oil
1 cup (120 g) 4 oz Onions, chopped
100 g (3 1/4 oz) Tomatoes, finely chopped
2 tsp (6 g) Mustard seeds (rai)
Red chilli powder to taste
Salt to taste
2 tsp (3 g) Cumin (jeera) powder
3 tbsp (54 g) 1 3/4 oz Ginger-garlic (adrak-lasan) paste
100 g (3 1/2 oz) Spring onions (hara pyaz)
method
1. Heat 2 tbsp oil in a wok (kadhai); saute onions till transparent. Add tomatoes and cook for 10 - 15 minutes. Keep aside.
2. In a separate wok, heat the remaining oil. Add the mustard seeds and saute till they crackle.
3. Stir in the onion-tomato mixture; cook for 3 - 4 minutes. Add the chicken, salt, cumin powder, and red chilli powder.
4. Cook for another 20 minutes on low heat, till the chicken is done.
5. Mix in the spring onions and cook for 2 minutes.
6. Remove from heat and serve hot.
2. In a separate wok, heat the remaining oil. Add the mustard seeds and saute till they crackle.
3. Stir in the onion-tomato mixture; cook for 3 - 4 minutes. Add the chicken, salt, cumin powder, and red chilli powder.
4. Cook for another 20 minutes on low heat, till the chicken is done.
5. Mix in the spring onions and cook for 2 minutes.
6. Remove from heat and serve hot.
serving amount
serves: 4
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