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Preparation Time : 15
Cook Time : 35
Total Time : 50
Chicken thighs - cut in regular size 1/2 kgs
Onion - large sized diced 2 nos
Ginger -sliced 1/2 inch
Mango ginger -sliced 1 inch
Garlic -cloves peeled 8-10 nos
Green chillies - medium heat / to taste 4 nos
Tomatoes - medium sized seedless and diced 2 nos
Kashmiri chilly powder 1/4 tsp
turmeric powder 1/2 tsp
Garam masala powder 1/4 tsp
Cumin seeds 1/4 tsp
Coriander leaves -finely chopped 1 tbsp
Mustard oil / vegetable oil 2 1/2 tbsp
Sugar 1/2 tsp
Salt to taste 3/4 tsp
Water 1/2 cups
Vinegar 2 tsp
Wash chicken pieces at least twice with water nicely. After that add 2 tsp vinegar in water and mixed very well.Now put all chicken pieces in vinegar water then leave for 2 minutes as it is. After that wash it off .
Heat oil in a heavy bottom pan / kadai on medium heat.
Put garlic, mango ginger, chilly and ginger in a chutney jar and make coarsely paste on medium to low speed for 1 min.
Add cumin seeds in oil and crack till pink colour.
Now put diced onion, pinch of salt in oil and fry for 5 minutes on high heat / till onion change into light pink colour.
Add chicken pieces, coarsely masala paste and fry for 5 minutes on medium heat without lid. Stir 2-3 times while cooking.
After 5 minutes add turmeric powder, kashmiri chilly powder, garam masala powder, salt, sugar and mix very well. Cover pot / kadai with lid and cook on low heat for 10 minutes. Stir gently several times while cooking.
Now we'll add tomato's pieces and cook for another 5 minutes with lid. Stir twice while cooking. Once tomato pieces turned soft sprinkle 1/2 portion of coriander leaves and stir very well. Switch off the gas stove.
You can add water at this point as per your preference ; mix very well and cook it for 3 - 5 minutes with lid on low heat. Sprinkle rest of coriander leaves and serve hot with paratha, chapati, pulao and rice.
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