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Preparation Time : 10
Cook Time : 30
Total Time : 40
Chicken 500 gms
Grated Coconut 1/4 cups
Ginger Garlic Paste 1 tbsp
Finely Chopped Onion 2 nos
Tomato Puree 2 cups
Oil 2 tbsp
Salt 2 tsp
Red Chilly Powder 2 tsp
turmeric powder 1/2 tsp
Dry red Chilly 4-5 nos
Fennel Seeds 1 tsp
Black Pepper 8-10 nos
Cinnamon stick piece 1 inch
Corriander seeds 1 tbsp
Fresh cream for drizzling 1 tbsp
Heat a pan and dry roast fennel seeds, dry red chilly, corriander seeds, Cinnamon stick and black peppercorns.
Grind it with grated coconut into a fine powder.
Heat oil in a kadai.
Add ginger garlic paste and soute for a while.
Add onions in it and saute until golden brown.
Now add tomato puree, salt and pepper, Turmeric powder and prepared dry masala in it. Mix well. Cook for five minutes.
Add chicken in it. Stir well until oil separates.
Add one glass water in it. Mix well and cook on low flame until done.
It's ready. Drizzle some cream on top.
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