Chicken - 500gms
Ghee- 100 -150 ml.
Onions- 2 (medium)
Ginger- 1 inch
Green chillies- acc to taste
Salt- acc to taste
Sugar - 1/4 tspn
Turmeric- 1/2 tspn
Cumin powder- 1tspn
Coriander powder- 1/2 tspn
Black pepper powder- 1/2 tspn
Red chilli powder- acc to taste
Asfoetida, dried chillies, bay leaf and fennel seeds for tempering.
Marinate the chicken pieces with ogg paste, green chilli paste, salt, sugar, haldi ,cumin and coriander powder and yogurt.
Refrigerate for 6 to 8 hours.
IN a wok or pan add ghee and let it heat properly. Now temper it with dried red chillies, bay leaves, asfoetida and fennel seeds.
Add the marinated chicken and cook it covered on a low flame .
You have to be vigilant . Please
keep turning the chicken pieces every 3-4 minutes till cooked.
Check the dish and adjust the seasoning before turning off the flame.
Serve with your choice of breads or just as a starter.
- MY RECIPE, MY STYLE