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Preparation Time : 10
Cook Time : 30
Total Time : 40
Chicken minced 500 gm.
Finally chopped onions 2
Ginger garlic paste 1 tablespoon
Finally chopped tomatoes 2
Oil 1/4 cup
Cumin seeds 1 teaspoon
Yoghurt 1/2 cup
Salt 1 spoon
Red chilly powder 2 teaspoon
Turmeric powder 1/2 teaspoon
Corriander leaves 1/2 cup
Green chilly chopped 2
FOR ACHARI MASALA: - fennel seeds 1 tablespoon
Mustard seeds 1 teaspoon
Dry fenugreek seeds 1 tablespoon
Dry mango powder 1 teaspoon
Heat a pan and dry roast fennel seeds, fenugreek seeds, Mustard seeds.
Add roasted masala in a grinder along with dry mango powder. Grind it in to a fine powder.
Heat oil in a wok.
Add cumin seeds and let them crackle.
Add onions in it and saute until golden brown.
Add ginger garlic paste and soute for 5 minutes.
Add tomatoes in it and saute until oil separates.
Add salt and pepper and turmeric powder in it. Mix well.
Now add chicken minced in it. Mix well. It will release it's own water.
Stir occasionally until minced water dries and oil separates.
Add yogurt and achari masala in it. Mix well. Cover it and cook until done.
Add corriander leaves in it. Mix well and cook for five minutes.
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