1 Make a paste of ingredients under ‘dry
Roast’ and ‘roast’ by adding a few tbsps of
Water and keep aside.
2 Heat oil in a heavy bottomed vessel,
Add curry leaves and saute for few secs.
Add the chopped onions and fry till
Transparent. Add ginger-garlic paste and
Saute for 3 mts. Add red chilli pwd,
Turmeric pwd and salt and combine. Add
The chopped tomatoes and fry for 4-5
3 Add the ground paste and cook over
Medium heat for 7-8 mts.
4 Add lemon juice and the chicken pieces
And combine. Cook without lid for 5-6
Mts. Add 3 cups of water and cook with
Lid on simmer till the chicken is tender
And the gravy thickens. Garnish with
Chopped coriander leaves. Turn off heat.
5 Serve with pulao, biryani, coconut rice
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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