Cooking Instructions
- 1
Dry roast spices for 1 minute on medium flame with constant stirring. Remove from pan, cool and grind into a fine powder
- 2
In a wok fry chicken in oil with salt and pepper for 5 minutes until color changes.
- 3
Color has changed and few golden marks are visible. Remove the chicken with a slotted spon leaving oil in the pan.
- 4
Add grounded spices and other spices in pan, that is chopped garlic, all spice powder, black pepper and turmeric. Fry for 30 seconds.
- 5
Add green chili paste and red chilli powder. Fry for another 30 sec
- 6
Add finely chopped onions and fry for 3 minutes until onion are translucent
- 7
Add tomato puree and cook for 3-5 minutes until oil separates and color of puree darkens.
- 8
Add fried chicken with juices
Cover and cook for 10-15 minutes on low flame until chicken is tender. You can add ¼ cup water only if required
- 9
Garnish with ginger, and chili. (Seeds of chili removed and cut length-wise)
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