Ingredients:
To marinate -
Chicken – 1 lb boneless
Ginger paste – 2 tsp
Garlic paste – 4 tsp
Lemon juice – 2tbsp
Salt
Yogurt sauce –
Yogurt – ½ cup
Tomato puree – ¼ cup
Red chili paste – 2 tsp
Coriander powder – 1 ½ tsp
Turmeric powder – ½ tsp
Black pepper – 10-12
Green cardamom – 3-4
Mace (javitri) – 2-3
Black cardamom– 1, take only the seeds
Kalonji – ¼ tsp
Mustard seeds – ¼ tsp
Curry leaves – 6-7
Ginger Garlic paste – 1 tsp
Onion – 1 medium, chopped
Boiled Potato – 2 big, cut into chunks
Coriander powder – 1 tsp
Amchur powder – a pinch
Chopped mint – 2 tbsp
Chopped cilantro – 2 tbsp
Cooking Procedure:
To make tomato puree, wash the tomatoes and remove the core. Score a cross mark on the bottom of the tomato. Carefully place the tomato in the boiling water. When the skin starts lifting up, remove the tomatoes and place them in ice cold water. After they have cooled down completely, slowly remove the skin. Chop the tomatoes and puree them.
Cut the chicken in medium size pieces. Marinate the chicken with ginger paste, garlic paste, and lemon juice, salt and keep side. Marinate for 1-2 hours.
For yogurt sauce, whisk the yogurt in a small bowl and add tomato puree, red chili paste, coriander powder and turmeric powder. Mix properly and keep aside.
Grind the black pepper, green cardamom, mace and black cardamom to a fine powder.
In a big pan, heat some oil. Add kalonji and mustard seeds. As the seeds begin to splatter add the curry leaves and ginger garlic paste. Sauté for 2 mins and then add the yogurt sauce. Cook the sauce on medium heat stirring continuously till the oil separates. Now add the chopped onions. Fry for 2 mins and then add the marinated chicken. Sauté for 2 mins, then cover the pan and let the chicken cook till its tender. Add little water if required. After the chicken gets cooked, add the boiled potatoes, spice powder, coriander powder, amchur powder, chopped mint, chopped cilantro and simmer for 5 more mins. Serve hot with naan/roti/chapati or jeera rice.
To marinate -
Chicken – 1 lb boneless
Ginger paste – 2 tsp
Garlic paste – 4 tsp
Lemon juice – 2tbsp
Salt
Yogurt sauce –
Yogurt – ½ cup
Tomato puree – ¼ cup
Red chili paste – 2 tsp
Coriander powder – 1 ½ tsp
Turmeric powder – ½ tsp
Black pepper – 10-12
Green cardamom – 3-4
Mace (javitri) – 2-3
Black cardamom– 1, take only the seeds
Kalonji – ¼ tsp
Mustard seeds – ¼ tsp
Curry leaves – 6-7
Ginger Garlic paste – 1 tsp
Onion – 1 medium, chopped
Boiled Potato – 2 big, cut into chunks
Coriander powder – 1 tsp
Amchur powder – a pinch
Chopped mint – 2 tbsp
Chopped cilantro – 2 tbsp
Cooking Procedure:
To make tomato puree, wash the tomatoes and remove the core. Score a cross mark on the bottom of the tomato. Carefully place the tomato in the boiling water. When the skin starts lifting up, remove the tomatoes and place them in ice cold water. After they have cooled down completely, slowly remove the skin. Chop the tomatoes and puree them.
Cut the chicken in medium size pieces. Marinate the chicken with ginger paste, garlic paste, and lemon juice, salt and keep side. Marinate for 1-2 hours.
For yogurt sauce, whisk the yogurt in a small bowl and add tomato puree, red chili paste, coriander powder and turmeric powder. Mix properly and keep aside.
Grind the black pepper, green cardamom, mace and black cardamom to a fine powder.
In a big pan, heat some oil. Add kalonji and mustard seeds. As the seeds begin to splatter add the curry leaves and ginger garlic paste. Sauté for 2 mins and then add the yogurt sauce. Cook the sauce on medium heat stirring continuously till the oil separates. Now add the chopped onions. Fry for 2 mins and then add the marinated chicken. Sauté for 2 mins, then cover the pan and let the chicken cook till its tender. Add little water if required. After the chicken gets cooked, add the boiled potatoes, spice powder, coriander powder, amchur powder, chopped mint, chopped cilantro and simmer for 5 more mins. Serve hot with naan/roti/chapati or jeera rice.
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