Ingredient:
1 full Chicken (skinned and jointed)
1 1/4 cup Tomatoes (skinned, deseeded and chopped)
3/4 cup Onions (ground)
½ tsp Kashmiri mirch
1 ½ tsp Roasted, ground fennel seeds
1 tsp Ginger powder
2-3 Cloves
2-3 Cardamoms (large)
2 tsp Oil/ butter
350 ml Water/ stock
Method:
Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
Return chicken to the pan and simmer over a gentle flame until tender.
Strain the juices and serve with the chicken.
1 full Chicken (skinned and jointed)
1 1/4 cup Tomatoes (skinned, deseeded and chopped)
3/4 cup Onions (ground)
½ tsp Kashmiri mirch
1 ½ tsp Roasted, ground fennel seeds
1 tsp Ginger powder
2-3 Cloves
2-3 Cardamoms (large)
2 tsp Oil/ butter
350 ml Water/ stock
Method:
Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
Return chicken to the pan and simmer over a gentle flame until tender.
Strain the juices and serve with the chicken.
