Prep Time : 10 min
Cook Time: 20 min
Serves: 2
Ingredients:
250 gram chicken
2 tablespoons oil
3 teaspoons black pepper
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1 cup onion, finely chopped
1/2 cup tomato, finely chopped
1/2 teaspoon lemon juice
1 1/4 tablespoon ginger garlic paste
1/2 teaspoon turmeric powder
1 sprig curry leaves
3 tablespoons coriander leaves, finely chopped
Salt to taste
1/2 cup water
Directions
Cook Time: 20 min
Serves: 2
Ingredients:
250 gram chicken
2 tablespoons oil
3 teaspoons black pepper
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1 cup onion, finely chopped
1/2 cup tomato, finely chopped
1/2 teaspoon lemon juice
1 1/4 tablespoon ginger garlic paste
1/2 teaspoon turmeric powder
1 sprig curry leaves
3 tablespoons coriander leaves, finely chopped
Salt to taste
1/2 cup water
Directions
- Heat a pan in low flame. Dry roast fennel seeds and black pepper for 7-8 minutes or fennel seeds turn slightly golden.
- Now add cumin seed and roast for 2-3 minutes. Switch of the flame and let it cool. Grind this to fine powder and keep it aside.
- Heat oil in a pan in medium flame. Add onion and Saute till onions turn golden. Add ginger garlic paste and mix well.
- Add chicken, turmeric powder, water and salt. Close the pan and cook the chicken for 10 minutes.
- Open the pan, add tomato and lemon juice. Cook this for 2 minutes or until the tomatoes are cooked.
- Add ground masala powder and mix well. Add curry leaves and coriander leaves and Simmer for 7-10 minutes or till it reach a dry roast consistency. Stir occasionally.
- Serve hot.
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