Chicken 		1 kg
	Dhania seeds(Thrashed) 	6 gms.
	Kasoori Methi 		4 gms.
	Garam Masala 		10 gms.
	Garlic Paste 		20 gms.
	Red chilli paste 	10 gms.
	Ginger chopped 		30 gms.
	Green chillies chopped 	5 gms.
	Coriander chopped 	10 gms.
	Red chillies thrashed 	5 gms.
	Tomatoes chopped 	1 kg.
	Salt 			to taste.
	Oil 			30 ml.

• Skin the chicken and cut into 12 pieces.
• Heat the oil in a kadai and add the garlic paste and then the red chilli paste until the pastes are well cooked .
• Add the thrashed red chillies and the coriander seeds.
• Add chopped tomatoes. Cook them on slow heat till done.
• Add the ginger and green chillies chopped and simmer for 5 min.
• Add the chicken pieces and the salt. Cook with the lid on.
• Stir occasionally till the oil seperates from the gravy and the chicken is tender.
• Sprinkle the garam masala and Kasoori methi and stir.
• 2 minutes later, take it out in a bowl and garnish with chopped ginger and chopped coriander leaves.
  
• serve with rice or with roomali roti.

Jump to: Top of Page.