Ingredients:
- 1 Chicken (700-800gms) cut into pieces
- 3 Onions (sliced fine)
- 3 Tomatoes (chopped fine)
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 3 tbsps Yogurt (curd)
- 1 tbsp Kalonji (Nigella Seeds)
- 1/2 tsp Methi dana (Fenugreek Seeds)
- 1 tsp Whole Zeera (Cumin Seeds)
- 1 tsp Saunf (Fennel Seeds)
- 1 tsp- Bhuna Zeera Powder (roasted cumin powder)
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Haldi (turmeric powder)
- 2-3 Green chilies
- 1tsp Lemon juice
- To Taste -Salt
- To Garnish- Fresh coriander
Steps:
Slit the Green Chilies and soak them in the lemon juice. Keep aside.
Heat about 4-5 tbsps of oil in a nice big wok (kadhai) and fry the onions till brown.
Add kalonji, methi dana, whole Zeera, Saunf and fry for 5 secs. Then add ginger-garlic paste and haldi, Roast well.
Now put in the chicken pieces and roast on high flame till well browned.
On high flame, add yogurt and fry well, but gently. Once it leaves oil, add the red chilli powder, roasted zeera powder tomatoes and roast well once again on high flame.
Once this leaves oil around the edges, add about 1/2 a cup of water and salt to taste. Cook covered, on simmer for about 20 mins. Stir once in a while.
Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander and simmer for 5-7 minutes to enhance the flavours.
Serve with Naan or Rotti