Chicken – 1 kg (Cleaned and sliced in medium pieces)
Almond (Badam)– 12
Coriander Powder – 3 tablespoon
Cumin – some
Onion – 3
Tomato – 2
Green chilly – 3
Ginger – a medium piece
Garlic – 3
Salt – as required
Turmeric Powder – 1 teaspoon
Chilly Powder – 2 tablespoon
Oil – as required.
Coriander leaves – some
Make ginger garlic paste and marinate chicken with paste and salt, turmeric and chilly powder. Heat coriander powder, almonds and cumin in a kadai and grind it well with some water. Heat oil and fry the onion till it turn into golden brown colour. Grind that separately with little water and keep aside. Grind the tomatoes and green chilly well and keep that too aside.
In a Kadai heat some oil add the almond-coriander powder- cumin paste to it. Let it get cooked well till oil began to extract from it. Then add onion paste and after cookin that too well add the tomato paste. Let it boil. Add the marinated chicken to it. Cook by keeping closed. Add salt according to your taste. Stir it often. Let the water from chicken gets dried off. Add some coriander leaves. The gravy will be thick and hence will get well with chapatti, appam, porotta and the like…
You do not require much time for making this. Very tasty and easy recipe.
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