2tspChilli powder (if you prefer less spicy, look for red chilli powder that gives color but is not very spicy – for ex. Kashmiri chilli powder)
½tspTurmeric / haldi powder
2Coriander / dhania powder
3thick Yoghurt
For the gravy
2tbspCoconut oil (or other vegetable oil)
3Onions – chopped
1Tomato – chopped
1inch Ginger – piece chopped
2pods Garlic – chopped
3fresh red / green Chillies – sliced
Salt to taste
Directions in a nutshell
First dry roast the chilli powder, turmeric and coriander powder till the raw smell goes. Be careful to not burn the spices.
Marinate the chicken with these spice powders and the yoghurt. Keep aside for a while.
Heat the coconut oil in a pan and fry the onions till golden brown. Keep aside half the fried onions. In the pan containing the remaining onions, add the ginger garlic, chilli and tomato and fry well till the tomatoes have become like a paste.
Then add the chicken and mix well. Cook on closed lid till done.
Garnish with the saved fried onions. Goes well with roti, naan or rice
Directions
1
The chicken is to be marinated in aromatic roasted spices and thick yoghurt. Marination always makes chicken succulent and more flavorful as the chicken absorbs the spices.
2
Deep fry chopped onions in coconut oil until golden brown (other vegetable oil can also be used). Save some for garnishing.
3
To the onions in the pan, add finely chopped ginger, garlic, fresh green or red chillis and tomatoes.
4
Fry well till the tomatoes are softened, mashed and the oil starts to separate.
5
Finally add the marinated chicken mix well and cook with closed lid on medium flame till done. Garnish with remaining fried crispy onions.
Ingredients
1kgChicken- cut into medium size pieces
Marination
2tspChilli powder (if you prefer less spicy, look for red chilli powder that gives color but is not very spicy – for ex. Kashmiri chilli powder)
½tspTurmeric / haldi powder
2Coriander / dhania powder
3thick Yoghurt
For the gravy
2tbspCoconut oil (or other vegetable oil)
3Onions – chopped
1Tomato – chopped
1inch Ginger – piece chopped
2pods Garlic – chopped
3fresh red / green Chillies – sliced
Salt to taste
Directions in a nutshell
First dry roast the chilli powder, turmeric and coriander powder till the raw smell goes. Be careful to not burn the spices.
Marinate the chicken with these spice powders and the yoghurt. Keep aside for a while.
Heat the coconut oil in a pan and fry the onions till golden brown. Keep aside half the fried onions. In the pan containing the remaining onions, add the ginger garlic, chilli and tomato and fry well till the tomatoes have become like a paste.
Then add the chicken and mix well. Cook on closed lid till done.
Garnish with the saved fried onions. Goes well with roti, naan or rice
Directions
1
The chicken is to be marinated in aromatic roasted spices and thick yoghurt. Marination always makes chicken succulent and more flavorful as the chicken absorbs the spices.
2
Deep fry chopped onions in coconut oil until golden brown (other vegetable oil can also be used). Save some for garnishing.
3
To the onions in the pan, add finely chopped ginger, garlic, fresh green or red chillis and tomatoes.
4
Fry well till the tomatoes are softened, mashed and the oil starts to separate.
5
Finally add the marinated chicken mix well and cook with closed lid on medium flame till done. Garnish with remaining fried crispy onions.
