1 pound chicken (broken into parts)
1/2 cup oil
1 cup yogurt
1 medium onion
1 teaspoon ginger
1 teaspoon garlic
1 medium green chile
2 red chiles
4 whole clove
1 teaspoon dhaniya powder (coriander seeds)
2 cardamom
1/2 teaspoon turmeric
2 teaspoons gasagasaalu (poppy seeds)
Salt, to taste
Pepper and coriander leaves for garnish
Servings: 2
1. Ginger, garlic, chili (both green and red) and onions are ground into a paste.
2. Cardamom, clove, dhaniya powder, turmeric, gasagasaalu are all ground into a powder.
3. Chicken, paste from step 1, salt and yogurt are all thoroughly mixed and kept aside for 30 minutes. Then in sufficient quantity of water, the chicken pieces are all boiled until the chicken is tender. Wait until the water is completely absorbed and then remove from heat.
4. In a large skillet, heat oil and add the cooked chicken. Fry for 5 minutes on high. Then add the powder from step 2 and mix thoroughly. Lower heat and keep stirring for 10 minutes. Before removing from heat, garnish with coriander and cover with lid.
Preparation Time: 40 minutes
Serving Ideas: Goes best with plain white rice.
Cuisine: Indian
1/2 cup oil
1 cup yogurt
1 medium onion
1 teaspoon ginger
1 teaspoon garlic
1 medium green chile
2 red chiles
4 whole clove
1 teaspoon dhaniya powder (coriander seeds)
2 cardamom
1/2 teaspoon turmeric
2 teaspoons gasagasaalu (poppy seeds)
Salt, to taste
Pepper and coriander leaves for garnish
Servings: 2
1. Ginger, garlic, chili (both green and red) and onions are ground into a paste.
2. Cardamom, clove, dhaniya powder, turmeric, gasagasaalu are all ground into a powder.
3. Chicken, paste from step 1, salt and yogurt are all thoroughly mixed and kept aside for 30 minutes. Then in sufficient quantity of water, the chicken pieces are all boiled until the chicken is tender. Wait until the water is completely absorbed and then remove from heat.
4. In a large skillet, heat oil and add the cooked chicken. Fry for 5 minutes on high. Then add the powder from step 2 and mix thoroughly. Lower heat and keep stirring for 10 minutes. Before removing from heat, garnish with coriander and cover with lid.
Preparation Time: 40 minutes
Serving Ideas: Goes best with plain white rice.
Cuisine: Indian
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