Ingredients:
- Refined oil – 1 tsp
- Ginger and Garlic (paste) – 2 tsp
- Chicken (Boneless/with bone, Without Skin) – 400g
- Salt – 1 tsp
- Heeng (Compounded Asafoetida) – a pinch
- Turmeric – 1/3 tsp
- Red chilli Powder – 1/2 tsp
- Coriander seed powder (Dhania) – 1 tsp
- Garam masala – 2 tsp
- Black Pepper – a pinch
- Cumin Powder – 1/2 tsp
Procedure:
- In a hot pan, add 1 tsp oil
- Add ginger/garlic paste – stir for 30-40 seconds till it loses the raw smell
- Add chicken pieces and stir for a min and leave it on high heat
- Add salt/black pepper/heeng/garam masala/red chilli powder/turmeric/dhania powder/jeera power
- Add a little water and stir till the chicken gets coated all over
- Add a little water while the heat is high, stir while the water is boiling
- Cover the lid and simmer cook this for 15 mins if curry cut pieces or 7 mins for boneless/breast pieces
- Open the lid and ensure the chicken is cooked by cutting the biggest piece and check if it is not pink inside, if it is, cover and simmer a little more.
- Once it is cooked right, raise the heat up and stir it till the water evaporates and masala gets coated well
- Turn off the gas, parly cover the pan and let the chicken sit for atleast a min till the rest of the moisture escapes.
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