“From the Thursday magazine.”
READY IN:
1hr 10mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Grind corriander seeds and whole red chillies into a coarse powder.
  2. Heat oil in a kadai.
  3. Add bay leaves.
  4. After about 30 seconds, add onions and saute till they turn light golden brown.
  5. Add ginger-garlic paste.
  6. Saute for 2 minutes on medium flame.
  7. Add the above coarse powder.
  8. Stir well.
  9. Add tomatoes and cook till they are fully cooked.
  10. Add chicken pieces, salt to taste and red chilli powder.
  11. Mix well.
  12. Cover the kadai.
  13. Cook till the chicken becomes tender.
  14. Sprinkle garam masala powder over the chicken.
  15. Garnish with corriander leaves and onion rings.
  16. Serve hot with rotis or parathas.

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