Ingredients:
- Chicken fillets- 2 cubed
- onion- 1 chopped
- tomato- 1 chopped
- ginger-garlic paste- 3 tbsp
- peppercorns- 10( ground alongwith the ginger- garlic paste)
- turmeric pwd – 1 tsp
- garam masala pwd – 2 tsp
- coriander leaves- few sprigs
- chopped, curd- 4 tbsp
- lime juice- 4 tbsp
- oil- 3 tbsp, curry leaves- 8
- cumin seeds- 1/2 tsp
- saunf(fennel) – 1/2 tsp
- salt to taste.
Method:
- Add 1 tbsp of ginger- garlic-peppercorn paste, curd , turmeric 1/2 tsp, & lime juice to the chicken pieces & marinate for half an hour.
- Heat oil in a kadai & season with curry leaves, cumin & saunf. Now add the onions & fry till golden.
- Then add the ground paste, tomato, coriander leaves, turmeric , garam masala pwd & salt to taste and stir for 2 to 3 minutes.
- Add the chicken alongwith its marinade & stir briskly for 2 minutes. Now add little water and cover & c ook till the chicken is done.
- When the gravy has thickened a little bit & the oil begins to float on top, remove from fire & serve hot with rice, rotis or dosais.
