Chicken - 1 kg
Oil or ghee – 3 tablespoons
Curry leaves, finely crumbled – 8
Black mustard seed – 1/2 teaspoon
Large onion, finely chopped – 2
Garlic, finely chopped – 3 cloves
Finely chopped fresh ginger – 1 tablespoon
Curry powder – 2 teaspoon
Tandoori mix – 1 teaspoon
Ground cumin – 1 teaspoon
Garam masala – 1/2 teaspoon
Lemon juice – 1 tablespoon
Chili powder or paprika – 1 teaspoon
Salt to taste
Method :
Cut chicken into pieces for curry.
Heat oil and fry the curry leaves and the black mustard for 1 minute.
Add onion, garlic and ginger and fry slowly until onions are golden brown, stirring from time to time.
Add curry powder, tandoori mix, cumin, garam masala and chili or paprika.
Fry, stirring for 1 minute, then add salt and lemon juice.
Add chicken and turn pieces until they are coated with the spice mixture.
Cover pan tightly and cook over low heat until tender.
Stir occasionally and if necessary add a very little hot water, about quarter to half cup.Serve with chapatis, parathas or rice.
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