1.5 kg chicken,chopped in to pieces
135 gm yoghurt
2 tbsp lime juice or to your taste
1 tsp sugar
Salt to taste
Grinded into a paste
20 dry chilie,soaked
6 garlic
4 cm ginger
11/2 tbsp coriander powder
11/2 tbsp cumin powder
11/2 tsp fennel powder
1 tbsp chilie powder
1 tsp black pepper powder
For tempering
½ cup ghee
200 gm onion,finely chopped
4 stalk curry leafs
1.
In
a bowl mix the chicken with the masala paste,yoghurt,salt,sugar and lime juice.
2.
Keep
a side for 2 hours or overnight. Heat the ghee and add the onion and fry till
light brown add In the curry leafs and mix well.
3.
Add
in the chicken and mix well and cook till dry.
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