INGREDIENTS
Chicken -1Kg
Green cardamom -3
Curd -20ml
Bay leaf -2gm
Onion -300gm
Ginger paste -40gm
Garlic paste -20gm
Kashmiri Chilli -15gm
Turmeric powder -10gm
Coriander powder -2gm
Tomato paste -300gm
Ginger Jullien -20gm
1 small bunch coriander
Salt to taste
Method
1. Marinate the chicken with turmeric powder, kashmiri chilli powder and salt for few minutes
2. Heat the oil in a kadhai, add green cardamom and bay leaf.
3. Add chopped onion and cook until it become golden colour.
4. Add the ginger and garlic paste and add chilli and turmeric powder.
5. Continue cooking and add salt; add fresh tomato paste and cook till the masala is ready.
6. In a separate khadai, add oil and fry the chicken for few minutes and add the masala.
7. Add the beaten curd and cook for few minutes. Continue cooking till the oil comes up to the surface.
8. Finish with garam masala/ lemon juice, ginger jullien and chopped coriander.