Ghee			250 ml.
	Chopped Onion		100 gms
	Curry Patta		1 Sprig
	Ginger, Garlic paste	15 gms each
	Chopped Tomatoes	200 gms
	Chicken			2 Nos boneless
	Haldi			20 gms
	Dhania Powder		20 gms.
	Red Chilli Powder	20 gms
	Salt			as required
	laung, Elaichi,	dalchini, red chilli
	whole, saunf pound together to a coarse powder

• Heat ghee and add the laung, ilaichi and dalchini.
• Add chopped onions, saunf and red chilli whole (pounded).
• Add the curry patta. then ginger, garlic paste and fry.
• Fry well and add chopped tomatoes.
• Add the dry masala and subsequently the chicken.
• Fry and stir well so that the masala doesn't catch
  the bottom of the kadahi.
• Fry well till fully dry.
• Sprinkle pepper powder and serve.
  
• Note Color- Dark brown or blackish.

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