Cooking Instructions
- 1
Heat oil in a non stick pan add bay leaves, cardomoms, cinamons, cloves and saute till fragrant.
- 2
Add finely chopped onion and saute till well browned.Add Ginger garlic paste and saute for a min.
- 3
Add turmeric powder, red chili powder, Coriander powder and tomato puree mix well and cook till oil separate.
- 4
Add chicken pieces and salt mix nicely, cover and cook for 20 mins.
- 5
Garnish with Coriander leaves and serve it with zeera rice or hot parathas.
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